Farmers' market tomato, eggplant, and zucchini casserole
2
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
This bright stack of eggplant, zucchini and tomato wears the colors of the Italian flag and offers a tasty salute to the country's favorite flavors. A budget friendly meal that packs plenty of punch on the plate, the trio of summertime vegetables goes from oven to table in an hour or so. It's great served at the center of the plate as a main dish, but also works as a sunny side to grilled chicken breast. Layering the zucchini and tomato on top of the eggplant ensures the casserole will be moist, and the generous helping of fresh herbs means that this is a veggie dish that's long on flavor. It's an easy make-ahead meal, too, that can be served room temperature on balmy summer nights.
Ingredients
Olive oil cooking spray
5 spray(s)
Olive oil
2 tsp
Eggplant
1 small, (about 3/4 pound), unpeeled and cut into 1/4-inch slices
Uncooked onion
1 medium, chopped
Garlic
3 large clove(s), minced
Kosher salt
1 tsp
Black pepper
½ tsp
Fresh parsley
¼ cup(s), flat-leaf, chopped
Fresh basil
¼ cup(s), fresh, chopped
Fresh oregano
2 Tbsp, chopped
Tomato
¾ pound(s), small, preferably heirloom, cut into 1/4-inch slices
Uncooked zucchini
1 large, (about 3/4 pound), cut into 1/4-inch slices
Grated Parmesan cheese
¼ cup(s), or Asiago
