The Tomato, Zucchini and Eggplant Casserole is a delicious summer dish that combines the fresh and colorful flavors of vegetables. This recipe calls for tomatoes, zucchini, eggplant, onions, garlic, red chili pepper, olive oil, Parmesan cheese, and salt. The vegetables are sliced and arranged in layers in a baking dish, alternating tomatoes, zucchini, and eggplant. Everything is drizzled with olive oil, sprinkled with salt, and baked until the vegetables are tender and slightly golden. When serving, the casserole is topped with grated Parmesan cheese. This dish is perfect to enjoy as an appetizer or as a side dish during a summer lunch or dinner.
Tomato, Zucchini, and Eggplant Casserole
Instructions
- Peel and chop the onions, garlic, and red chili and sauté them with a tablespoon of olive oil in a pan.
- When they are wilted, transfer them to the bottom of a baking dish.
- Slice the tomatoes into round slices, the zucchini and eggplant into rounds.
- Arrange them in rows in the baking dish, 1 row of tomatoes, 1 row of zucchini, 1 row of eggplant.
- Drizzle with oil, sprinkle with salt, and bake at 180°C for about half an hour.
- When you remove it from the oven, sprinkle it with grated Parmesan cheese.
Notes
For an extra touch, add some chopped fresh basil before serving.
