Casserole with ravioli

Ingredients:

500 g ravioli with vegetable stuffing

1 PCs eggplant

2 garlic cloves

3 tbsp. olive oil

2 tbsp. parsley chopped

350 g tomatoes

2 PCs zucchini

1 glass cream thick

100 g Gouda cheese

nutmeg grated, to taste

salt to taste

Ravioli boil.

Eggplant cut into slices, sprinkle with salt and leave for 15 minutes, then rinse and dry.

Garlic chop, mix it with oil and 1 tablespoon of green. The mixture brush eggplant slices and bake them until soft.

Tomatoes and zucchini slice.

In a greased form lay layers of ravioli, eggplant, tomatoes, zucchini, sprinkle with herbs, salt and pepper. Top put whipped cream

sprinkle with grated cheese, nutmeg and bake until Golden brown.