This recipe lends itself to any and all vegetables. Also, try making it with the fruits of summer. For a twist in fall, try winter squash or pumpkin with cranberries and sweet potatoes.
For the experienced cook:
Layer zucchini, tomatoes, eggplant, onions with Parmesan, mozzarella, goat or other cheese of your choice. Sprinkle the layers liberally with fresh herbs (basil is a must), fresh chopped garlic and salt and pepper. If desired you can drizzle with harissa, red curry sauce or even hummus thinned with a bit of olive oil. Top with more cheese, sprinkle with panko and bake at 400 for about half an hour or until the vegetables are tender to your liking and the cheese is melted. Serve hot, cold or at room temperature as a side or main dish with crusty bread to dip in the juices.
For the novice cook:
2 medium zucchini, sliced into 1/4” slices
1 medium Asian eggplant, sliced into 1/4” slices
2 medium heirloom tomatoes, sliced into 1/4” slices
1 clove garlic, chopped finely
1/2 c. grated mozzarella cheese
1/4 c. grated Parmesan cheese
2 T. fresh basil (or herbs of your choice), thinly sliced
1/2 c. panko or other breadcrumbs (Italian seasoned if you wish)
salt and pepper to taste
Spray a 9 x 9 inch or 9 inch deep casserole with cooking spray. Layer the vegetables decoratively, mixing in the garlic and mozzarella with the layers. Sprinkle with the herbs, salt and pepper. Top with Parmesan and breadcrumbs. Bake half an hour until the cheese is melted and the vegetables are tender. Serve warm, cold or at room temperature.
©Kate Jerome 2019