Layered Eggplant, Zucchini and Tomato Casserole

1. 1

   Preheat the oven to 425.

2. 2

   Oil 2 large rimmed baking sheets.

3. 3

   Put the zucchini slices on one sheet and the eggplant on the other.

4. 4

   Brush the slices all over with oil and season with salt and pepper.

5. 5

   Arrange the slices on each sheet in a slightly overlapping layer.

6. 6

   Bake for 15 minutes, until tender.

7. 7

   Meanwhile, in a large skillet, heat 2 tablespoons of the oil.

8. 8

   Add the shallot and cook over moderate heat until softened, 3 minutes.

9. 9

   Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute.

10. 10

    Season with salt and pepper.

11. 11

    Oil a large, shallow baking dish (about 10 by 15 inches).

12. 12

    Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top.

13. 13

    Scatter with half of the feta and basil.

14. 14

    Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini.

15. 15

    Top with the remaining tomato and feta.

16. 16

    Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole.

17. 17

    Bake in the upper third of the oven for 20 minutes, until bubbling and crisp.

18. 18

    Let stand for 5 minutes, then serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.