Form of Legumes

Name: Form of Legumes
Yield: 16
Ingredients: 600 g of eggplant, cut into 0.5 cm thick slices (3 large eggplants); 1 and 1/2 cups of green beans, cut into pieces (200 g); 2 and 3/4 cups of potatoes, cut into cubes (400 g); 2 and 3/4 cups of zucchinis, cut into cubes; Olive oil for brushing; 1 and 1/2 cups of mozzarella cheese, cut into cubes (220 g); 2 eggs; 5 tablespoons of grated Parmesan cheese; 1 tablespoon of chopped parsley; Butter for brushing; Salt and black pepper to taste; For the tomato sauce; 1/4 cup of olive oil; 4 cloves of garlic, minced; 1 kg of tomatoes, peeled and seeded, cut into pieces; Salt and black pepper to taste

1
600 g of eggplant, cut into 0.5 cm thick slices (3 large eggplants)
2
1 and 1/2 cups of green beans, cut into pieces (200 g)
3
2 and 3/4 cups of potatoes, cut into cubes (400 g)
4
2 and 3/4 cups of zucchinis, cut into cubes
5
Olive oil for brushing
6
1 and 1/2 cups of mozzarella cheese, cut into cubes (220 g)
7
2 eggs
8
5 tablespoons of grated Parmesan cheese
9
1 tablespoon of chopped parsley
10
Butter for brushing
11
Salt and black pepper to taste
12
For the tomato sauce
13
1/4 cup of olive oil
14
4 cloves of garlic, minced
15
1 kg of tomatoes, peeled and seeded, cut into pieces
16
Salt and black pepper to taste

Ingredients

1
600 g of eggplant, cut into 0.5 cm thick slices (3 large eggplants)
2
1 and 1/2 cups of green beans, cut into pieces (200 g)
3
2 and 3/4 cups of potatoes, cut into cubes (400 g)
4
2 and 3/4 cups of zucchinis, cut into cubes
5
Olive oil for brushing
6
1 and 1/2 cups of mozzarella cheese, cut into cubes (220 g)
7
2 eggs
8
5 tablespoons of grated Parmesan cheese
9
1 tablespoon of chopped parsley
10
Butter for brushing
11
Salt and black pepper to taste
12
For the tomato sauce
13
1/4 cup of olive oil
14
4 cloves of garlic, minced
15
1 kg of tomatoes, peeled and seeded, cut into pieces
16
Salt and black pepper to taste

Directions

1
In a baking dish, place the eggplant slices, sprinkle with salt on top, and let it rest for 30 minutes
2
Place the green beans in a pot with water and salt, and cook until they're al dente
3
Remove with a slotted spoon and reserve
4
In the same water, cook the potato cubes
5
After 3 minutes of boiling, add the zucchinis and cook for 3 or 4 minutes
6
Heat a grill brushed with olive oil and place the eggplant slices, drained and brushed with olive oil, until they're grilled
7
Season and reserve
8
In a bowl, combine the green beans, zucchinis, potatoes, and mozzarella cheese
9
Season
10
Add the beaten eggs, grated Parmesan cheese, and chopped parsley
11
Mix
12
Butter a cake pan in the middle of 25 cm diameter with butter and line it with eggplant slices, overlapping one on top of another to avoid any gaps
13
Reserve some eggplant slices for later to cover the filling
14
Fill with the legume and mozzarella cheese mixture
15
Cover with reserved eggplant slices and bake in a hot oven (200°C), preheated, in a water bath for 45 minutes
16
In a skillet heat olive oil and fry garlic until golden
17
Add tomatoes, reduce heat, and cover the pan
18
Cook for 5 minutes and season
19
If necessary, add some water
20
Unmold the legume form and serve with tomato sauce
21
Serves 16 portions
22
151 calories per serving