What you Need
- 1kg Clara Olé Tomato Sauce
- 1 pack Clara Ole Cheesy Pesto Pasta Sauce
- 10 pcs regular Sized Eggplants, cut into 3 lengthwise
- 10 pcs regular Size Zucchini, cut into 3 lengthwise
- 1/3 cup all-purpose flour
- 2 cup button mushrooms, chopped
- 1/2 cup whole corn kernels
- 1/2 cup green bell pepper, chopped
- 1 cup tomatoes, chopped
- 2 cups quick melt cheese, grated
- 1 cup cheddar cheese, grated
- 1/2 cup parmesan cheese, grated
- 1 pack Clara Olé Bechamel Sauce
How to Cook
- Using a deep dish rectangular pan, arrange layers of eggplant and zucchini.
- Dust with about 2 tablespoons flour on top.
- Mix the Clara Olé Tomato Sauce and Clara Olé Cheesy Pesto in a bowl.
- Spread around ¼ cup on the eggplant and zucchini slices
- Alternately sprinkle the corn kernels and chopped vegetables to form another layer.
- Spread 2 tablespoons of Clara Olé Béchamel Sauce and some of the grated cheeses.
- Repeat the procedure until all ingredients are used.
- Bake in the oven for 60 minutes at 200C.
