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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Tiffany Sherratt
[email protected]I love this recipe! It's so versatile.
SHAHZADA Khalil
[email protected]This casserole is a bit time-consuming to make, but it's worth it.
Aakash Poudel
[email protected]This is a delicious and easy-to-make casserole. I highly recommend it!
Rifat_Gamar Khan
[email protected]This casserole is a great way to get your kids to eat their vegetables.
Abubakar Ab
[email protected]I wasn't a big fan of this casserole. I found it to be a bit bland.
Bayazid Sarder
[email protected]This is a delicious and comforting dish. I love the cheesy topping.
Amira
[email protected]This casserole is a great way to use up leftover vegetables. I usually add whatever vegetables I have on hand.
Emilio Blaser
[email protected]I love this recipe! It's so easy to make and it's always a hit with my guests. I usually make it ahead of time and then just pop it in the oven when I'm ready to serve.
Farhan Rasool
[email protected]This casserole is a bit time-consuming to make, but it's worth it. It's a delicious and hearty dish that's perfect for a special occasion.
Recheal Richban
[email protected]I've made this casserole several times and it's always a hit. I love the combination of flavors and textures. It's a great dish to serve for company.
Bisma sheikh
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids love it! I usually serve it with a side of pasta or rice.
Nuru Islam
[email protected]I wasn't a big fan of this casserole. I found the eggplant to be a bit too mushy. I think it would have been better if the eggplant was roasted instead of boiled.
Jason Cheely
[email protected]This is one of my favorite recipes! It's so versatile. I've made it with different vegetables, cheeses, and sauces. It's always a crowd-pleaser.
Jay Jannat
[email protected]This casserole was a bit bland for my taste. I think it needed more seasoning. I added some salt, pepper, and garlic powder and it was much better.
Eulalia Nava
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I usually add some extra garlic and oregano to give it a little more flavor. It's a great way to use up leftover vegetables.
Aaaa Ffff
[email protected]This casserole is a delightful and flavorful dish that's perfect for a weeknight meal. The eggplant, zucchini, and tomatoes are roasted to perfection and the cheese adds a delicious touch. I served it with a side of crusty bread and it was a hit with