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.

So good!!

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

 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 thoughts on “Vegetable Recipe Challenge- Day 7- Baked Vegetable Casserole

  1. 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!

  2. 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!

Comments are closed.