Friday, September 3, 2010

Layered Eggplant, Zucchini, and Tomato Casserole


So, I've mentioned that my dad planted a couple of eggplant plants for me in his garden?  Yeah, I thought so.  This recipe was shared with me by my friend Lisa, who is such an inspiration to me in all things natural and organic.  I have a feeling if we lived in the same city we would likely spend all of our time together!  This dish was a huge hit at the dinner table, especially since El Hub is yet to be convinced that he likes eggplant.  Roasting the eggplant dissipated its bitterness and the zucchini turned out even sweeter than usual.  And who can even resist feta cheese?  Yummmmm.  I loved serving up a "farmer's market" dish--except I didn't pay farmer's market prices!!  :) I think that I am going to be sad when the summer garden is done for this year. 


Layered Eggplant, Zucchini, and Tomato Casserole
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
1/2 onion, minced
1 pound plum tomatoes, cut into 1/2-inch dice
3 ounces feta cheese, crumbled (3/4 cup)
1/4 cup chopped oregano
1/3 cup panko or coarse dry bread crumbs

Directions
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.  Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and oregano. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining oregano, eggplant and zucchini. Top with the remaining tomato and feta. 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.

1 comment:

  1. I wish we lived closer, too! Glad you liked the dish!

    ReplyDelete

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