LAYERED EGGPLANT, ZUCCHINI & TOMATO CASSEROLE

LAYERED EGGPLANT, ZUCCHINI & TOMATO CASSEROLE image

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Yield 8 people

Number Of Ingredients 14

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3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
1/2 pound sliced mushrooms
Salt and freshly ground pepper
1 Onion Diced
2 Cloves Garlic Diced
1 large shallot, minced
1 1/2 pounds plum tomatoes(or fresh tomatoes), cut into 1/2-inch dice
1 1/3 Cup shredded/sliced Cheese of Choice(4 Cheese Mix, Parmesean, Mozzerella, Feta all would work)
1/4 cup chopped basil
1/3 cup panko or coarse dry bread crumbs
*4 Portabella Mushroom caps as a variation
or use any vegetable that you can roast or saute. If roasting roast with the eggplant or saute with the garlic/onions/tomatoes

Steps:

Directions 1.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. 2.Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot, onion, garlic and sliced mushrooms 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. 3.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(CAN BE MADE AHEAD AND REFRIDGERATED). 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.