Layered Eggplant, Zucchini and Tomato Casserole

Name: Layered Eggplant, Zucchini and Tomato Casserole
Ingredients: How to Make Chili Potato Skins; INGREDIENTS; 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing; 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick; 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick; Salt and freshly ground pepper; 1 large shallot, minced; 1 pound plum tomatoes, cut into 1/2-inch dice; 3 ounces feta cheese, crumbled (3/4 cup); 1/4 cup chopped basil; 1/3 cup panko or coarse dry bread crumbs

Layered Eggplant, Zucchini and Tomato Casserole was pinched from <a href="http://www.foodandwine.com/recipes/layered-eggplant-zucchini-and-tomato-casserole" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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How to Make Chili Potato Skins

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INGREDIENTS

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3 tablespoons extra-virgin olive oil, plus more for greasing and brushing

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3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick

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2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick

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Salt and freshly ground pepper

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1 large shallot, minced

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1 pound plum tomatoes, cut into 1/2-inch dice

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3 ounces feta cheese, crumbled (3/4 cup)

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1/4 cup chopped basil

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1/3 cup panko or coarse dry bread crumbs

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