So I made it again for my meal prep to have with my lunches and dinner. Hoping not to eat almost the entire pan again!! You may notice I have two different types of tomatoes in my pictures. I took pics both times making it.
I've made some changes to the recipe I found online. I'm also thinking about adding mushrooms in the next time. Hope you enjoy it as much as I do!!
Prep time: 10 minutes (approx)
Cook time: 45 minutes
Makes approximately 7 - 1 cup servings
What you'll need:
1 Medium Eggplant
3 Zucchinis (picture above was my first time making the casserole)
1 Pint of Tomatoes
2/3 Cup of Parmesan Cheese
1/4 tsp of salt
1/4 tsp of pepper
1/4 cup of Parsley*
1/4 cup of Basil*
4 cloves of Garlic* (diced)
1 Tbsp of EVOO
Drizzle of EVOO for your baking dish
* Fresh is always best. But I have been using these freeze-dried herbs that way I always have them. I seem to forget to buy herbs.
1. Preheat the oven at 350F. Drizzle a small amount (not even a tsp of EVOO) in casserole dish and spread oil.
2. Lay your eggplant on the side & slice. Stand slices on top of each other and cut into cubes. Slice your zucchini in half and then the halves in half. Slice into smaller prices. Take all your tomatoes and slice in half. Add into a mixing bowl. And stir.
3. Drizzle Tbsp of EVOO on top of the veggies. Add salt, garlic, pepper and use half of the 1/4 cup of basil & half of the 1/4 cup of parsley (1/8 of a cup each) and mix. Add 1/3 cup of parmesan cheese and stir in.
4. Pour into casserole dish. And bake for 25 minutes.
5. Pull out of oven. Put foil over top and cook for 18-20 until veggies are soft. Pull out remove foil and sprinkle raining herbs and cheese on top.
6. Recover with foil to melt cheese. Keep foil over top for about 5 minutes. Serve warm!
