Saturday, August 27, 2016
Eggplant, Zucchini and Tomato Casserole
Summer vegetable are so plentiful and beautifully fresh, just right for a vegetable casserole that can be served as a side dish or a light main meal with salad and fresh bread. I love going to our town's farmers market gathering fresh picked veggies to combine for a delicious casserole. I usually choice three different vegetables to combine for an interesting casserole layer with a cheese and fresh herb mixture. You can change it up all the time with different veggies!
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
2 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
2 cloves garlic, minced
salt and pepper to taste
1 eggplant, pealed, thinly sliced
2 medium zucchinis, thinly sliced
1 cup cherry tomatoes, chopped
1/4 cup butter, melted
3/4 cup fine bread crumbs
Preheat oven to 375 degrees F. Spray a 3 quart baking pan with cooking spray.
In a large bowl, combine Cheddar, Parmesan, basil, thyme and garlic. Season with salt and pepper, and set aside.
Arrange half of the eggplant slices in the baking dish. Next layer zucchini then tomatoes on top Then Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
Stir in breadcrumbs with melted butter until combined. Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 35 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.