Ingredients
| 2 |
tablespoons olive oil |
| 3 |
cloves garlic, minced |
| 2 |
teaspoons dried parsley |
| 1 |
eggplant, cut into 1/2 inch cubes |
| 1 |
salt to taste |
| 1 |
cup grated Parmesan cheese |
| 2 |
zucchini, sliced |
| 1 |
large onion, sliced into rings |
| 2 |
cups sliced fresh mushrooms |
| 1 |
green bell pepper, sliced |
| 2 |
large tomatoes, chopped |
Directions
- Preheat oven to 350 degrees F (175 degrees C). Coat 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. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of 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 onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Categories
Vegetables, Main Dish, Mediterranean, Bake
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