Baked Eggplant, Zucchini, Beetroot with Mozzarella in Tomato Sauce
Main Dishes | European cuisine
⏳ Time
35 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Baked eggplant, zucchini, beetroot with mozzarella in tomato sauce
Ingredients
- Eggplants - 1 piece
- Courgette - 1 piece
- Beetroot - 1 piece
- Potato - 1 piece
- Melted Cheese - 5.3 oz
- Crushed Tomatoes in Their Own Juice - 1 can
- Garlic - 5 cloves
- Basil - to taste
- White Pepper (whole) - to taste
- Salt - to taste
- Semi-soft cream cheese - 3.5 oz
- Butter - 1 tablespoon
Step by Step guide
Step 1
Wash and dry the eggplant, zucchini, and tomato.
Step 2
Preheat the oven to maximum temperature.
Step 3
Slice all the vegetables (eggplant, zucchini, tomato, pre-cooked beetroot) and mozzarella into thin rounds, about 0.5 cm thick. Finely chop or crush the garlic. If using fresh basil, chop it finely. Grate the soft cheese on a fine grater.
Step 4
In a small saucepan, melt the butter (or add olive oil). Sauté the garlic over high heat, stirring constantly until softened (a couple of minutes), then add the chopped tomatoes or tomato puree and basil (dried or fresh). Heat for 5 minutes over medium heat. Season with salt and pepper to taste. You have made a tomato sauce.
Step 5
In a baking dish, layer the eggplant slices, spread with tomato sauce, then top with beetroot, more sauce, mozzarella, sauce, zucchini, sauce, tomato, and sauce. You should have low vegetable pyramids, coated and drizzled with tomato sauce. Sprinkle grated cheese on top of each pyramid.
Step 6
Place the dish in the oven at high heat for about 20-25 minutes, removing it when the cheese is melted and the top is golden brown. Enjoy the flavor!
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.