Total Time
1hr
Prep 5 mins
Cook 55 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat.
  4. Saute garlic until lightly browned.
  5. Mix in parsley and eggplant.
  6. Saute until eggplant is soft, about 10 minutes.
  7. Season with salt to taste.
  8. Spread eggplant mixture evenly across bottom of prepared casserole dish.
  9. Sprinkle with a few tablespoons of Parmesan cheese.
  10. Spread zucchini in an even layer over top.
  11. Lightly salt and sprinkle with a little more cheese.
  12. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  13. Bake in preheated oven for 45 minutes.

Reviews

(9)
Most Helpful

This was amazing! I do prefer the baked version though it tastes very similar i like the presentation much more.

cmleerkes July 30, 2009

YUM! This was absolutely delicious. I swapped yellow squash for zucchini (because that's what I had) and left out the mushrooms. Everything else was fresh from my Consumer Supported Ag box! I fixed it in my clay covered baker (pchef) and put it on the grill--didn't want to heat the house up. Perfect! SO GOOD!! My husband suggested that some cut up italian sausage or chicken would be a good addition. I think it would be also. We try and eat vegetarian about 3 nights a week. This is a keeper.

Kim S. July 23, 2009

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