LAYERED EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE
Steps:
- Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper. Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.
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Ernest Aigbavbiere
[email protected]This casserole is a great way to use up leftover vegetables. I always have some leftover eggplant and zucchini in my fridge, so this is a great way to use them up.
omzo SOW
[email protected]This casserole is so easy to make and it's always a crowd-pleaser. I love the way the vegetables and cheese melt together in the oven.
Robiul123
[email protected]I made this casserole for a party and it was a huge hit! Everyone loved it. It's a great recipe to have in your back pocket for when you need to feed a crowd.
Md Tonim
[email protected]This casserole is delicious! I love the combination of flavors and textures. It's a great dish to serve for a special occasion.
Sheilah Nvuma
[email protected]I've made this casserole several times and it's always a hit. It's a great dish to take to potlucks or parties because it's easy to make ahead of time.
custmoer care nasir
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids love the cheesy topping and they don't even realize they're eating eggplant and zucchini.
Fikile Mahlangu-Ncube
[email protected]I love this casserole! It's a great way to use up summer vegetables and it's always a crowd-pleaser. I like to serve it with a side of crusty bread to soak up all the delicious sauce.
Swagata Dey
[email protected]This casserole was easy to make and turned out great! I used fresh vegetables from my garden and they really made a difference in the flavor. I also added a little bit of Italian seasoning to the sauce, which gave it an extra kick.
Naima Caraale
[email protected]I made this casserole for a potluck and it was a huge success! Everyone raved about how delicious it was. I loved the crispy Parmesan cheese topping and the creamy filling.
Saoda Saoda
[email protected]This casserole was a hit with my family! Even my picky eaters loved it. The vegetables were cooked to perfection and the sauce was flavorful and tangy. I will definitely be adding this recipe to my regular rotation.
Yoselin Lopez
[email protected]WOW! This dish was an absolute delight! The combination of eggplant, zucchini, and tomato created a symphony of flavors that tantalized my taste buds. I especially loved the addition of the mozzarella and Parmesan cheeses, which added a rich and gooe