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Casserole of eggplant, potatoes and mushrooms

My friend Christina shared the recipe for this casserole with me, and thank you so much! The casserole is delicious, hearty, and at the same time it doesn't make my stomach feel heavy. Even a meat lover like my husband said that it should be cooked more often, although there is no meat in the dish. The dish is simple to prepare, but requires a little more time, because the products are brought to semi-cookedness on the stove before sending to the oven. I highly recommend giving it a try.

eggplant casserole

Compost:

  • eggplant – 2 pcs. small
  • mushrooms – 400 gr.
  • hard cheese – 200 gr.
  • sour cream – 200 gr.
  • potatoes – 3-4 pcs.

Cooking:

Clean the eggplants from the stalks and peel, cut into circles 4-6 mm thick and pour salted water for 5-10 minutes. Then lightly squeeze and pan-fry in vegetable oil on both sides until cooked through.

fried eggplant

Peel potatoes, cut into small plates and fry until half cooked.
Peel mushrooms, cut into slices and fry in a pan in a small amount of vegetable oil. When the moisture evaporates, pour sour cream over the mushrooms, salt, pepper, add spices to taste and stew a little, without allowing the sour cream to thicken.

mushrooms with sour cream

Place a layer of eggplant in the bottom of a heatproof dish or skillet that can be put in the oven.

eggplant layer

Place potatoes on top.

potato layer

After that, layer the mushrooms with the sour cream.

mushroom layer

Sprinkle the dish with grated cheese.

cheese layer

Place the casserole in a preheated oven heated to 180 degrees. Bake for approximately 20-30 minutes.

casserole with eggplant, mushrooms and potatoes

Serve hot.
Enjoy!"

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