Layered Eggplant, Zucchini and Tomato Casserole

Layered Eggplant, Zucchini and Tomato Casserole
Photo by Quentin Bacon


  • 2 long
  • Salt and freshly ground pepper
  • 3 ounce(s) feta cheese
  • 1 pound(s) plum tomatoes
  • 3 medium zucchini e 1/4 inch thick
  • 0.3333 cup(s) panko or coarse dry bread crumbs
  • 1 large shallot
  • + 2 more ingredients
    • 3 tablespoon(s) extra-virgin olive oil
    • 0.25 cup(s) chopped basil

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. ...

View full recipe at Food & Wine


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