Zucchini and eggplant casserole

1.

Rice in salt water 35 minutes Clean and wash the zucchini and aubergine. Slice the zucchini, cut the aubergine into strips. Peel the onion and garlic, finely chop. Sauté in the hot fat. Add the vegetables. Briefly toss in them. Season with salt and pepper. Drain the rice, in a Spread the greased casserole dish. Place the vegetables on top. Fan-out the bread slices. Whisk the milk with egg yolks. Season with a little salt and pepper. Grate the cheese. Stir half into the egg milk. Wash and chop the parsley. Stir in the egg milk. Bake in the preheated oven (electric stove: 200 ° / gas: level 3) for 40-45 minutes. Scatter the rest of the cheese over the casserole about 10 minutes before the end of the cooking time

2.

Form: Walküre