Layered Eggplant, Zucchini, and Tomato Casserole

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

Layered Eggplant, Zucchini, and Tomato Casserole was pinched from <a href="http://www.recipe.com/layered-eggplant-zucchini-and-tomato-casserole/?sssdmh=dm17.619752" target="_blank">www.recipe.com.</a>

"When your garden's too prolific, have friends over for a swap: your excess produce for theirs. But save some vegetables to make the irresistible casserole here...."

INGREDIENTS

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

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

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2 long, narrow eggplants, peeled and sliced lengthwise 1/3 inch thick see savings

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Salt and freshly ground pepper see savings

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1 large shallot, minced see savings

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

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

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1/4 cup chopped basil see savings

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1/3 cup panko, or coarse dry bread crumbs see savings

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