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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Sayam Khan
[email protected]I made this dish last night, and it was delicious! The only change I made was to use a different type of cheese. I used mozzarella instead of Parmesan, and it melted perfectly. I'll definitely be making this again.
Zee Khan
[email protected]This is one of my favorite recipes. I've made it many times, and it always turns out perfectly. It's a great dish to serve company, and it's also easy enough for a weeknight meal.
Sarkar Meghla
[email protected]I made this dish for my family, and they loved it! Even my picky kids ate it without complaint. The leftovers were even better the next day.
Abdelfeteh 619
[email protected]This casserole is a great way to use up summer vegetables. I had a lot of zucchini and tomatoes from my garden, and this was a great way to use them up. The dish was flavorful and satisfying.
Anu Ghale
[email protected]So easy to make and so delicious! I used fresh herbs from my garden, and they really made the dish pop. I served it with a side of grilled chicken, and it was a perfect meal.
MekaGruppo LLC
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked perfectly, and the zucchini and tomatoes added a nice sweetness. I'll definitely be making this again.
Sohila Tooy
[email protected]This layered eggplant, zucchini, and tomato casserole was a hit at my dinner party! The combination of flavors was divine, and the presentation was beautiful. I especially loved the crispy Parmesan cheese crust on top.