Eggplant casserole with cabbage and pepper

Eggplant casserole with cabbage and pepper

Eggplant casserole with cabbage and pepper - veryA tasty dish, which is very useful due to the abundance of different vegetables. And most importantly - the casserole is easy to prepare, you just need to prepare all the ingredients, put them in a baking sheet and bake until ready.

Eggplant casserole with cabbage and pepper

You will need

  • - 3 eggplants;
  • - 6 tomatoes;
  • - 3 Bulgarian peppers;
  • - 2 onions;
  • - half a kilo of cabbage;
  • - 1 carrot;
  • - 200 g of smoked cheese;
  • - 150 g of sour cream;
  • - 2 eggs;
  • - 2 tablespoons. spoons of flour and tomato paste;
  • - pepper, salt, greens, vegetable oil.

Instructions

1

Pepper and cabbage cut into strips. Bulbs clean, finely chop, carrots rub on a large grater. Eggplants cut into circles, salt, let them stand for half an hour. Then drain the juice from them, roll in flour, fry in oil.

2

Onions fry with carrots, add to themchopped cabbage and pepper, salt. Stew until cabbage becomes soft and shrinks in volume. Add tomato paste, simmer for another 5 minutes. Cut the tomatoes into slices.

3

Prepare the sauce by mixing eggs, sour cream, 2 tbsp. spoons of flour. Salt, pepper, add your favorite spices at your discretion.

4

Lay on the bottom of a deep baking sheetEggplant, top with tomatoes. Next lay half the cabbage with pepper. Sprinkle with cheese. Pour half of the sauce, again lay a layer of eggplant. Then repeat the layers. Sprinkle some more cheese on top.

5

Bake for 40 minutes at 200 degrees. Ready sprinkled eggplant pudding with herbs, let it cool down a little. Cut into slices and serve.

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