Vegetable Recipe Challenge- Day 7- Baked Vegetable Casserole
A friend gave me this recipe, it’s really rather simple and uses only a couple ingredients. I only had one eggplant as the weather isn’t helping much to grow them. Instead of this being “Baked Eggplant Casserole” It became a mix of vegetables and came out just fine. My friends version used mostly the eggplant while I used zucchini to add the bulk.
Ingredients
4 tablespoons oil
pinch of salt
2 tomatoes
1 eggplant
1 medium sized zucchini (or two small)
1 glove of garlic
1/2 cup chopped onions
about 2 cups of mozzarella cheese
pepper to taste
Directions
Cube up your zucchini and eggplant. In a large skillet heat oil and toss in your cubed vegetables on medium heat, sprinkle salt on top. Heat and toss till both vegetables are a little tender. Transfer part of the vegetables to a sprayed or foiled baking dish. Cut one tomato up and arrange slices on top of other vegetables top with remaining vegetables and layer sprinkle cheese on top. I didn’t use all the cheese so use as much or as little as you want. Cut up remaining tomato a layer it on top of cheese. Sprinkle with pepper to taste and bake for about 15-20 minutes or until cheese is melted, edges are just a bit browned and vegetables are tender. Serve as a side.
4 Comments
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Becky Jane
I've never had egg plant. I guess I need to venture out of my little food box and try this. Garden fresh vegs hold so much flavor! YUM!
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SocialStudiesSoubrette
This sounds pretty awesome. Do you think it would hold up without the eggplant? I have TONS of zucchini in my garden that need to be used pronto.
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Grace Hodgin
It looks lovely and my husband has decided to grow a fall garden so will keep this recipe in reserve when it is cool enough and I want to stand by the stove. 🙂 Great recipe Mel!