Vegetable marrows casserole with eggplants

Vegetable marrows casserole with eggplants

Ingredients:

Olive or vegetable oil
250 g are thin the cut zucchini vegetable marrows
370 g are thin the cut eggplants
1 1/3 glasses of tomato sauce
1 glass of grated cheese

Preparation:

1. Heat frying pan with oil on average fire. Fry in lots vegetable marrows and eggplants for 2 minutes from each party or till slightly brown color. Shift in plate. Warm oven to 200 °C.
2. Put in brazier layer-by-layer: 1/3 eggplants, 1/3 zucchinis, 1/3 tomato sauces and 1/3 cheeses. Then repeat layers, finishing with cheese.
3. Put in oven for about 5-10 minutes or so far cheese will melt and will be reddened.
4. Baked pudding is ready.

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