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.
4 tablespoons oil
pinch of salt
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.