Vegetable Parmigiana

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In large skillet, heat oil over medium heat. Add eggplant, zucchini, onion, and garlic. Cook, stirring occasionally, until tender (about 15 minutes).
  • Meanwhile, grease a 2 quart shallow baking dish. Preheat oven to 375 degrees.
  • Stir basil into vegetable mixture. Spoon mixture into casserole dish.
  • In a separate bowl mix together tomato sauce, diced tomatoes, oregano, salt, and pepper.
  • Pour tomato mixture into casserole, completely covering vegetables. Cover with mozzarella cheese. Sprinkle with Parmesan cheese if desired.
  • Bake in preheated oven 20-25 minutes or until cheese is melted.