ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE
Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.
Provided by Myra9035
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
- After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
- Preheat the oven to 400°F
- Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
- Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
- Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
- Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
- Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.
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Kuma Addo
a_kuma@yahoo.comI'm allergic to eggplant, so I substituted zucchini. It turned out great!
Evanix Kings
kingse@yahoo.comThis casserole is way too cheesy for my taste. I couldn't even finish it.
Md koi bhi
b_m28@hotmail.frI followed the recipe exactly and the casserole turned out watery. I'm not sure what went wrong.
Mindi Jones
m-j@hotmail.comThis casserole is a bit bland for my taste. I think it needs more seasoning.
md lokman
lokman.m@gmail.comI've made this casserole several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Abdullah Salam Abduljabbar Abduljabbar
abdullah.s@gmail.comThis casserole is so delicious and comforting. It's perfect for a cold winter night.
Haris Zeba
h@gmail.comThis is my go-to recipe for a quick and easy weeknight meal. My family loves it!
Nasra Swabir
nasra-swabir@aol.comThis casserole is a great way to use up leftover vegetables. I usually add whatever I have on hand, and it always turns out great.
Farooq Ansari
a.farooq@gmail.comI'm not a big fan of eggplant, but I really enjoyed this casserole. The other vegetables and the cheese helped to balance out the flavor.
Moazzam Siyal
siyal_m49@yahoo.comThis casserole is so easy to make and it's always a crowd-pleaser. I love that I can use fresh vegetables from my garden.
MDSHOPON KHAN
m.khan53@gmail.comI made this casserole for a potluck and it was a huge success! Everyone raved about how delicious it was. The leftovers were even better the next day.
namatovu patriciatracy
namatovu_p@hotmail.comThis casserole was a hit with my family! The flavors of the eggplant, zucchini, and tomatoes blended perfectly, and the cheese topping added a nice touch of richness. I will definitely be making this again.