pat's Recipe

Layered Eggplant, Zucchini and Tomato Casserole

Category: SIDE DISHES

3 Tbsp olive oil plus more for greasing
and brushing
3 medium zucchini (1 1/2 lbs) sliced
lengthwise 1/4 inch thick
2 long, narrow eggplants (1 1/2 lbs) peeled,
and sliced lengthwise 1/3 inch thick
salt and freshly ground black pepper
1 large shallot, minced
1 lb plum tomatoes cut into 1/2-in dice
3 ounces feta cheese, crumbled (3/4 cup)
1/4 cup chopped basil
1/3 cup panko or coarse dry bread crumbs

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 in a lightly overlapping layer. Bake for 15 minutes, until tender.
Meanwhile, in a large skillet, heat 2 Tbsp of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
Oil a large, shallow baking dish (about 10x15) Lay half of the eggplant in the dish and spread 1/4 of the tomatoes on top. Scatter with half of the basil and feta. Layer half of the zucchini on top, followed by another 1/4 of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 Tbsp of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

6 servings