In the previous post, I complained about the prolonged season of hearty dishes.
And finally it has arrived: a sunny spring. It feels so good that I fast-forwarded a few months and served this casserole of summer vegetables and low-fat mozzarella.
Slice an eggplant lengthwise. Whisk an egg with salt and pepper. Dip each slice in the egg, then breadcrumbs, and fry in a skillet. In a casserole dish, layer slices of mozzarella, the eggplant, zucchini, tomatoes, and bell pepper. Sprinkle with chopped garlic, basil leaves, salt, pepper, and lemon juice. Repeat the layers. I only had the eggplant and mozzarella twice. Bake in the oven and serve with fresh salad greens. Reminds of august evenings, of vacation and late dinners on the terrace with friends.