Eggplant, Tomato And Zucchini Casserole

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Place sliced eggplant and zucchini on two separate baking sheets lined with tin foil (and sprayed with cooking spray). Toss veggies in a bit of olive oil and season with salt and pepper. Roast for 15 minutes and then remove from oven.

3. 3

   Meanwhile, saute the chopped shallot in a bit of olive oil over medium heat on the stovetop. Once fragrant and softened, add tomatoes and continue to cook for 3 - 4 minutes until tomatoes are soft and releasing juices. Season mixture with salt and pepper and remove from heat.

4. 4

   Spray an 8 x 8 casserole dish with cooking spray.

5. 5

   Layer half of the eggplant on the bottom of dish and top with one-third of tomato mixture. Place half of the zucchini on top of tomatoes and crumble one-third of feta on top. Sprinkle with half of the chopped basil.

6. 6

   Repeat these layers, ending with feta cheese and basil on top. Add remaining 1/3 of tomato mixture and feta.

7. 7

   Sprinkle with panko crumbs and a drizzle olive oil over crumbs to lightly moisten. Season the top with additional salt and pepper.

8. 8

   Bake 20 - 25 minutes on top rack until sides are bubbly and panko crumbs are browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.