Eggplant and Zucchini Casserole

Name: Eggplant and Zucchini Casserole
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium Italian eggplant (about 12 ounces), stemmed, peeled, and sliced into 1/4" rounds; 1 medium zucchini (about 5 ounces), sliced lengthwise into 1/4-inch-thick strips; 1 medium yellow summer squash (about 4 ounces), sliced lengthwise into 1/4-inch-thick strips; 1 tbsp salt; 2 tbsp extra-virgin olive oil, plus more for the baking pan; 1 medium yellow or white onion, chopped (about 1 cup); 1 small red bell pepper, stemmed, cored, and chopped (about 1/2 cup); 1 tbsp minced garlic; 1 (14-ounce) can diced tomatoes (about 1 3/4 cups); 1/2 cup chopped fresh basil leaves; 1 tbsp minced fresh rosemary leaves or 1/2 tbsp dried ground rosemary; 1/2 cup finely grated pecorino Romano (about 4 ounces) (optional)

Instructions

This light vegetarian main course features eggplant and zucchini, vegetables that make frequent appearances in Sardinian cooking. It's a bit like a Sardinian eggplant parmesan! You can also serve it a...

Updated at: Thu, 17 Aug 2023 12:32:08 GMT