Mediterranean vegetable casserole with goat cheese
2 zucchini 1 eggplant 2 peppers
Breading
40g breadcrumbs 40g parmesan salt 2 sprigs basil 2 sprigs thyme 3 cloves garlic olive oil
400g canned tomatoes 1 feta 250g goat milk Salt Pepper
Dice the zucchini, eggplant and peppers.
Grate the parmesan, chop the herbs and garlic.
Mix breadcrumbs, grated parmesan, chopped garlic with the chopped herbs.
Mix all the ingredients and put them in a baking dish. Mix them with olive oil.
Bake the casserole in the oven for 30-40 minutes at 180 degrees.
Pour 1 can of diced tomatoes into the casserole dish, mix/mash the feta with goat milk, and pour it on top.
Bake in the oven for another 20 minutes at180 degrees.
Serve with bulgur from the rice stove or toasted bread.