Zucchini, Eggplant, & Tomato Casserole

I do not remember seeing this in my Food & Wine (either that or I did not have lots of fresh veggies sitting around at the time so it didn’t catch my eye). Right now we (as I am sure you do too) have a lot of fresh veggies sitting around on the counter (and my counters are not too spacious, so it is making cooking even more challenging) – but it is a “problem”I am willing to face!! This casserole is so easily adaptable – do not feel the need to run out to the store to get any new ingredients! If you don’t have eggplant ’cause you didn’t grow it: leave it out! If you want to add some other veggies to roast – go for it!

WARNING: You house will smell AWESOME while this is cooking, so you will be hungry the whole time this is baking (so you might want to have a fresh dip & veggies or Cucumber Boats or something ready while this is cooking so you can not starve).

If anyone can figure out a way to bottle the smell of roasting veggies, please let me know! Or maybe even a candle that smells like veggies and garlic roasting in the oven could be awesome?!? In search of such an amazing item, I was browsing and found “The Roasted Vegetable” cookbook which will at least allow for the smells of roasted vegetables to fill the house every day, anyone own it/opinions?

Zucchini, Eggplant & Tomato Casserole

(as adapted from Food & Wine)

  • 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
  • 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
  • 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
  • Salt and freshly ground pepper
  • 1 large shallot, minced
  • 1 pound plum tomatoes, cut into 1/2-inch dice
  • 3 ounces feta cheese, crumbled (3/4 cup)
  • 1/4 cup chopped basil
  • 1/3 cup panko or coarse dry bread crumbs

Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.

Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.

Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the cheese and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and cheese. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm (perfect for leftovers too)

And I leave you with this, today’s Survey Question of the Day… What smell[s] do you love to have filling the house?


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Zucchini, Eggplant, & Tomato Casserole — 3 Comments

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