Vegetable Roll Casserole with Cottage Cheese and Egg

Ingredients

2 eggplants

1 bell pepper

1/2 can canned corn

1/2 package Philadelphia cheese

200 g cheese

4 eggs

3 cloves garlic

Peel the eggplants, blend them, and sprinkle with salt to remove the bitterness. Let them sit for 15 minutes. During this time, blend the cheese, bell pepper, and garlic. Add the eggplants, rinsed in cold water, and corn (optional). Beat 4 eggs and pour the mixture over them.

Spread the mixture evenly on a baking sheet lined with parchment paper and bake in a preheated oven at 200 degrees Celsius for 25 minutes. Spread the resulting layer with cream cheese, roll it into a log, wrap it in foil, and refrigerate for about 3 hours.

Enjoy!