2 tablespoons olive oil, divided
3 cloves garlic, minced
1 eggplant, cut into 1/2 inch cubes
2 teaspoons dried parsley
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
2 large tomatoes, chopped
2 cups sliced fresh mushrooms
1 large onion, sliced into rings
1 green or red bell pepper, sliced
Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven until vegetables are tender, about 45 minutes.
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