Bolognese Caserole with Eggplant & Zucchini

A main dish idea using a half of the Bolognese sauce I made previously.  Grilled zucchini and eggplant make layers between the sauce and topped with Parmigiano cheese.  So simple and so good!



Ingredients (serves 4-6)
2-3 cups Bolognese sauce
1 large eggplant
1 large zucchini
olive oil
1 cup Parmigiano-Reggiano  

Directions
1. Slice zucchini and eggplant very thinly and brush with olive oil.  
2. Grill vegetables on a pre-heated grill pan until tender.  3-4 min. each side.
3. Spread zucchini on the bottom of the casserole, layer with Bolognese sauce, 2-3 tbsp. Parmigiano cheese, eggplant.  Keep layering until you finish your ingredients. 
4. Sprinkle the rest of Parmigiano-Reggiano and bake over 180°C/350°F for 20 min. until cheese is golden brown.   

-May. 28 grocery shopping € 13.13/ € 29.74 left