donna jacks


I must admit that this isn't an original recipe with me...I got it from someone else, and I know they'd feel really complimented to know how much I like it and hope you will too! This takes a little bit of patience, but the preparation work will seem like nothing once you taste this divine dish!

★★★★★ 1 vote
LOTS of people!
30 Min
45 Min


2 Tbsp
olive oil
3 clove
garlic (minced)
2 tsp
dried parsley flakes
1 medium
eggplant (cut into 1/2" cubes)
salt and pepper to taste
2 medium
zucchini (sliced into rounds)
1 large
onion (cut into rings)
1 medium
green pepper (sliced)
2 large
tomatoes (diced)
2 c
fresh mushrooms (sliced)
1 c
grated parmesan cheese
panko crumbs (optional)


1On a cookie sheet lined with foil, put onions, garlic, parsley and eggplant which have been tossed in olive oil. Bake at 400 degrees for 15 minutes, stirring half way through.
2Reduce heat of oven to 350 and put the eggplant mixture into a greased casserole dish (a deep one is best). Sprinkle with salt and pepper and several spoonfuls of parmesan.
3Continue layering and salting/peppering and putting cheese on each layer in this order: zucchini, mushrooms, bell pepper and tomatoes (ending with top layer of parmesan cheese).
4Bake in oven for 45 minutes. I keep the dish covered for 30 minutes and then remove the cover for the last 15 minutes. You may want to add some panko bread crumbs during the last few minutes of baking...adds a little garnish and some delicious crunch.
5Last instruction: ENJOY!

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tag: Healthy