Eggplant, Tomato and Zucchini Casserole Recipe
Roasted vegetables tossed together with feta cheese and topped with crispy panko crumbs.
Ingredients
- 1 large eggplant, cut into half moons (cut into medium-thick slices and the cut again)
- 3 small zucchinis, sliced into medium-thick slices
- 1 pound tomatoes, chopped and deseeded
- 1 shallot, chopped
- 1/3 cup fresh basil, chiffonade
- 1/2 cup panko crumbs
- 4 oz. feta cheese, crumbled
- Olive oil
- S & P
Directions
- Preheat oven to 425 degrees.
- Place sliced eggplant and zucchini on two separate baking sheets lined with tin foil (and sprayed with cooking spray). Toss veggies in a bit of olive oil and season with salt and pepper. Roast for 15 minutes and then remove from oven.
- Meanwhile, sauté chopped shallot in olive oil over medium heat on stovetop. Once fragrant, add tomatoes and continue to cook for 3 â 4 minutes until tomatoes are soft and releasing juices. Season mixture with salt and pepper.
- Spray an 8 x 8 casserole dish with cooking spray.
- Layer half of the eggplant on the bottom of dish and top with one-third of tomato mixture. Place half of the zucchini on top of tomatoes and crumble one-third of feta on top. Sprinkle with half of chopped basil.
- Repeat this layer, ending with cheese and basil on top. Add remaining 1/3 of tomato mixture and feta.
- Sprinkle with panko crumbs and drizzle olive oil over crumbs to lightly moisten. Season the top with additional salt and pepper.
- Bake 20 â 25 minutes on top rack until sides are bubbly and panko crumbs are browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 64 | 35% |
| Total Fat 7.29g | 9% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 431mg | 18% |
| Potassium 726mg | 21% |
| Total Carbs 23.06g | 6% |
| Dietary Fiber 5.9g | 20% |
| Sugars 8.35g | 6% |
| Protein 8.73g | 14% |
