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.