Melanzani Pot Pie Casserole

For the melanzani and potato casserole, first peel the potatoes and cut them into smaller pieces. Cook in salted water until not too soft.

Meanwhile, sauté the finely chopped onion in olive oil until translucent. Add finely chopped bell bell pepper and carrots. Wash and dice the melanzani – fry everything until hot. Season with salt, oregano. Deglaze with tomato sauce and season with thyme. Simmer until vegetables are firm to the bite.

Mix vegetables with strained potatoes and pour into a greased mold.

For the glaze, separate the eggs. Beat egg whites with a pinch of salt until stiff. Mix egg yolks with curd cheese. Season with salt, pepper, nutmeg and a clove of garlic. Mix in beaten egg whites and spread over vegetable mixture.

Bake the melanzani and curd casserole in the oven at 180 °C until the top layer turns brown and the curd mixture is cooked through.

Preparation Tip:

Serve the melanzani and potato casserole with green salad.

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