Lite Summer Vegetable Casserole

Conover Farmers Market


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


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


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.


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.