Friday Fresh Baked Aubergine & Zucchini topped with Cottage Cheese Casserole

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We hope you got benefit from reading it, now let’s go back to baked aubergine & zucchini topped with cottage cheese casserole recipe. To make baked aubergine & zucchini topped with cottage cheese casserole you need 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Baked Aubergine & Zucchini topped with Cottage Cheese Casserole:

1. You need 1 kilo Aubergines/Eggplants sliced
2. Get 1 Zucchini sliced
3. Prepare 2 medium size Onions diced
4. Get 1 Cinnamon stick
5. Take 1 kilo fresh Tomatoes grated and 2 tablespoons of Tomato Paste
6. Prepare 2 Garlic Cloves diced (optional)
7. Provide 1 1/2 cups Cottage Cheese
8. Use 1/2 cup Olive Oil
9. Provide 1/2 cup Vegetable Oil
10. Get Salt
11. Get Sugar
12. Take Pepper

Instructions to make Baked Aubergine & Zucchini topped with Cottage Cheese Casserole:

1. Place sliced Aubergines and brush with vegetable oil into baking pan and bake until Aubergines have softened.
2. Crush garlic cloves….
3. Add olive oil into a sauce pan, the ingredients and simmer for 20 minutes.
4. Place Zucchini on the bottom of the baking pan, and start to tightly roll Aubergines. Place one next to the other and around the pan. Aubergines should be tightly rolled.
5. Pour tomato sauce into baking pan and bake for 25 minutes. Once this is ready top by adding Cottage Cheese or any cheese of your choice, bake for another 15 minutes. That’s it 🙂
6. Kali Orexi!!!!

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