Eggplant and Zucchini Casserole
Here is an easy summer vegetable casserole dish; it starts at your grill. You can skip the grill part and just layer the raw veggies as described below but the flavor will not be as deep and delicious.
Tomato, Zucchini and Eggplant Casserole
Serves 6 to 8
½ cup extra virgin olive oil
1 teaspoon fine sea salt
Grinding black pepper
¼ teaspoon hot red pepper flakes
2 large beef steak tomatoes cut into six round slices each
2 medium size eggplants cut into ¼ inch thick slices (need about 18)
1 medium zucchini, cut in half crosswise then cut into 10 ¼ inch thick lengthwise slices
2 tablespoons fresh rosemary needles
1 teaspoon dried oregano
1 large white onion, cut into thin rings
Grated Parmesan cheese for sprinkling
Pour ¼ cup of the olive oil into a large bowl and add the salt, pepper, oregano and pepper flakes. Mix well and toss the eggplant and zucchini slices in the mixture. Fire up the grill and grill over indirect heat until the vegetables char just a tad and grill marks appear.
Brush a 9 x 13 x 2 inch casserole dish with some of the remaining olive oil.
Make two overlapping rows of vegetables inserting a tomato slice between an eggplant, onion and a zucchini slice. Make two rows.
Sprinkle the rosemary needles over the dish and drizzle with the remaining olive oil.
Bake covered in a preheated 350F oven for 35 minutes then remove the cover and bake an additional 20 minutes.
Sprinkle the cheese evenly over the top and serve