Lite Summer Vegetable Casserole
Conover Farmers Market
Ingredients:
1 L eggplant, sliced long ways
2 T. olive oil, divided in half
2 L zucchini, sliced long ways, seeded
1 L onion sliced
3 L tomatoes, sliced 1/2 inch thick, seeded
2 Handfuls spinach
1/2 Cup basil, chopped, divided
1/2 Cup rosemary, chopped, divided
1 Pkg mushrooms, sliced
whole head of garlic
salt and pepper, to taste
Topping:
1 1/2 Cup bread crumbs
1 T basil
1 T rosemary
2 T extra virgin olive oil
1/4 C Parmigiano cheese
sprinkle of salt and pepper
Directions:
Preheat oven to 400 degrees
Salt eggplant and let stand 40 minutes; wash off and dry. Sauté onion slowly until it just begins to caramelize. Sauté mushrooms to reduce liquid, 4 minutes. Place garlic in foil with a drizzle of oil (bake ahead of time, about 35 minutes; keep in refrigerator until needed). Brush dry eggplant with oil and place in the oven for 5 minutes; cool. In casserole dish, place zucchini on top, then tomatoes sprinkled with garlic, basil and rosemary. Salt and pepper, to taste. Next, add onions, spinach mushrooms and whatever is left.Topping:
Place topping on last; spray with with Pam. Place in refrigerator until ready to cook. Bake 40 minutes. Less if this is done and is at room temperature, about 30 minutes.