Saturday, May 8, 2010


This is one of my families favorite vegetarian meals. Definitely a comfort food!! I always add a few extra cloves of garlic and caramelize my onions. Also good is to add an extra tomato and plenty more parm cheese. I use good old S&P to taste instead of just salt. That combination is used so much that I even made a 2 to 1 ratio of S&P and put it in a shaker!
2 Tbs olive oil
3 cloves garlic, minced
2 tsp dried parsley
1 eggplant, cut into 1/2 inch cubes

salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
1 Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3 Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4 Bake in preheated oven for 45 minutes.

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