Farmers' market tomato, eggplant, and zucchini casserole
3
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
Uncooked onion
1 medium
Garlic
3 large clove(s)
Kosher salt
1 tsp
Black pepper
0.5 tsp
Fresh parsley
0.25 cup(s)
Fresh basil
0.25 cup(s)
Fresh oregano
2 Tbsp
Tomato
0.75 pound(s)
Uncooked zucchini
1 large
Grated Parmesan cheese
0.25 cup(s)
Instructions
1
Preheat oven to 400°F.
2
In a large cast-iron or heavy nonstick skillet over medium-high heat, warm oil. Add onion, garlic, ½ tsp salt, and ¼ tsp black pepper; cook, stirring, until onions soften, about 5-10 minutes. Turn off heat; transfer half of mixture to a small bowl and leave the other half in the pan.
3
In another small bowl, mix together parsley, basil, oregano, and remaining ½ tsp salt and ¼ tsp pepper.
4
In the pan, arrange tomato, eggplant, and zucchini slices in rows, alternating the vegetables, and overlapping the slices. Top with reserved onion mixture and fresh herb mixture.
5
Roast until vegetables are tender and browned along edge, 25 to 30 minutes. Sprinkle evenly with cheese and bake until softened, about 2 minutes longer. Serve hot, warm, or at room temperature.
6
Serving size: 1 cup
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