Zucchini and Eggplant Bake

Do you have a lot of zucchini and eggplant but dont know what to make with them? We recommend this excellent bake.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Small pumpkins

  • 500 g Eggplant, raw

  • 50 g Butter, unsalted

  • 2 spoons Wheat flour, white, multi-purpose

  • 350 ml Milk, whole milk

  • 2 piece Egg, fresh

  • 120 g Cheese, Gouda

  • 100 g Cheese, Parmesan, grated

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, white

  • 1 pinch Spices, nutmeg, ground

  • 1 spoon Oil, vegetable oil, canola

Steps

  1. Wash the zucchini and eggplant and dry them with paper towels. Slice them lengthwise into thin strips. Grease a round baking dish well with oil. Place a pan on the stove and lightly fry the zucchini and eggplant slices on both sides. Cook each side just until they turn slightly brown.

  2. In a larger pot, melt the butter. Add the flour to the melted butter and lightly brown it while stirring. Pour in warm milk and cook while stirring for about 10 minutes until the béchamel thickens. Remove the pot from the heat and let the béchamel cool slightly.

  3. Into the cooled béchamel, first mix in one egg, then the other. Season the béchamel to taste with salt, pepper, and nutmeg. Finally, stir in the grated cheese.

  4. Preheat the oven to 180 degrees Celsius. Arrange a layer of zucchini and eggplant slices in the bottom of the baking dish, slightly overlapping them. Lightly salt the vegetable layer and cover it with a layer of béchamel. Repeat the process until all ingredients are used, ensuring the top layer is vegetables. Sprinkle the top with grated Parmesan and bake in the preheated oven for 50 minutes.

  5. When the surface of the bake turns golden brown, remove it from the oven. Serve the dish hot or cold.

Nutrition Information (Per 100g)

  • Calories: 119.79 kcal
  • Fat: 7.79 g
    • Saturated Fat: 4.59 g
  • Carbohydrates: 4.38 g
    • Sugars: 0.83 g
  • Protein: 6.88 g
  • Fiber: 1.46 g

Advice

Instead of Parmesan, you can also use another cheese (mozzarella, Gouda, Edam…).