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March 29, 2017



2 T olive oil

3 cloves garlic, minced

2 t dried parsley, or nice sprig of fresh, diced

1 eggplant, cut into 1/2 inch cubes

salt to taste

1 C grated Parmesan cheese

2 zucchini, sliced

1 large onion, sliced into rings

2 C sliced fresh mushrooms

1 green bell pepper, sliced

1 diced hungarian hot wax pepper (optional)

2 large tomatoes, chopped


1Preheat oven to 350 degrees F. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 T olive oil.

2 Heat remaining 1 T olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.

3 Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.

4 Bake in preheated oven for 45 minutes.