Zucchini and eggplant casserole in a slow cooker

We wash the eggplants thoroughly, then cut into slices, put them in a separate bowl and leave for 20 minutes so that the vegetables let the juice out. Together with the juice, all the bitterness contained in the eggplants will go away. After 20 minutes, drain the juice, then rinse the eggplant rings and put them in the multicooker bowl, which must first be greased with a small amount of vegetable oil. Next, we rinse the zucchini, cut them into rings and lay them in a layer over the eggplants. In the event that you are dealing with middle-aged zucchini, before sending them to the multicooker bowl, peel them off and remove the seeds.

Now beat eggs with salt, pepper, milk, sour cream and finely chopped herbs in a separate small bowl. Mix everything until smooth.

The next step is to rinse the tomatoes, cut them into rings and put them in a final layer over the zucchini.

Sprinkle our casserole with grated cheese, then pour over the filling

We turn on the "Baking" mode in the multicooker and wait one hour.

Our dish is ready. It can be served in any form: hot or cold. It is recommended to sprinkle chopped herbs on the casserole before serving.