Eggplant zucchini in the oven

Eggplant zucchini in the oven

Ingredients for cooking zucchini with eggplant in the oven

  1. Tomato 1 piece (small)
  2. Eggplant 3-4 circles
  3. Zucchini 5-6 circles
  4. Sour cream 100 grams
  5. Eggs 2 pieces of chicken or 8 quail
  6. Curd cheese 80 grams
  7. Vegetable oil optional
  • Main ingredients: Eggplant, Zucchini, Tomato, Cheese
  • Serving 1 serving


Cookie cutter, cutting board, kitchen knife, plate, whisk.


Step 1: prepare the ingredients.

Zucchini and eggplant should be washed and cut into circles of medium thickness. Cut the tomato in the same circles.

Step 2: bake vegetables.

Preheat the oven to 180 degrees.
Put the circles of zucchini and eggplant on a baking sheet and send them to bake for half an hour, approximately so that they slightly dry.
If you wish, you can pour the vegetables with oil so that they turn out with a crust.
Or you can quickly grill vegetables.

Step 3: put the vegetables in layers into a mold.

Lubricate the mold with vegetable oil. Put some baked vegetables on the bottom.

Sprinkle cottage cheese on top.

Beat the eggs with sour cream well. If the cheese is not salty, add salt to taste. And pour the piece into a mold on top of vegetables and cheese.
Fill in this way, alternating layers, the entire mold to the top.

Top with the remaining sour cream with eggs, put the pieces of tomato and can be grated with cheese if desired.

Step 4: bake everything together.

Place the pan in the oven until fully baked. When the eggs are set, take out the vegetables and let them stand for a while so that the cream and egg sauce thickens.

Step 5: Serve the zucchini with eggplant in the oven.

Zucchini with eggplant, baked in the oven with sour cream, cheese and eggs - this is very tasty. I prepared this dish for the child, and at first my gourmet was dissatisfied, but, having tasted it properly, I ate the whole portion with pleasure.
Enjoy your meal!