Layered Eggplant, Zucchini And Tomato Casserole

16 faves
More from this source
Food & Wine


Add a comment


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

You might also like

Layered Roast Summer Vegetables
BBC Good Food
Garden Vegetable Lasagna With Ricotta Mascarpon...
Picky Palate
Layered Eggplant And Zucchini Casserole
Oh She Glows
Halibut Brochettes Proven├žale
Bon Appetit
Summer Shrimp & Vegetable Tempura
Fine Cooking
Halibut Brochettes Proven├žale
Layered Eggplant And Polenta Casserole
Martha Stewart
Eggplant Lasagna
Self Magazine
Eggplant And Mint Bruschetta
Martha Stewart
Slow-Roasted Pork Belly With Eggplant And Pickl...
Food & Wine