Layered Eggplant Zucchini And Tomato Casserole Recipes

CHAR-BAKED TOMATO, ZUCCHINI AND EGGPLANT

Char-Baked Tomato, Zucchini and Eggplant image

The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

1/3 cup extra-virgin olive oil
1 onion, peeled and sliced
5 small tomatoes, thinly sliced
Coarse salt and freshly ground black pepper
1 small eggplant, about 6 inches long, thinly sliced crosswise
2 zucchini, about 5 inches long, thinly sliced lengthwise
2 garlic cloves, thinly sliced
1/2 teaspoon fresh thyme leaves

Steps:

Preheat the oven to 400 degrees Fahrenheit.
Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don't worry. The vegetables will be piled high but collapse as they cook.)
Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.

ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE

Italian Eggplant, Zucchini and Tomato Casserole image

Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.

Provided by Myra9035

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 large eggplant, cut into 1/2 inch pieces
1 medium zucchini, cut into 1/2 inch pieces
1 medium onion, chopped
1 -2 garlic clove, minced
1 large carrot, chopped
1 (14 ounce) can diced tomatoes
1 tablespoon italian seasoning
1 tablespoon olive oil
1 egg
2 teaspoons salt
1 teaspoon black pepper
2 slices bread, toasted or 1 cup breadcrumbs
2 tablespoons parmesan cheese, grated
1/2 cup textured vegetable protein (TVP) (optional)

Steps:

Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
Preheat the oven to 400°F
Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.

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