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Layered Eggplant and Zucchini Casserole Recipe

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This recipe for Layered Eggplant and Zucchini Casserole is from Lydia's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant (1 lb) washed, dried and stemmed
2 large zucchini (1 lb) washed,dried and stemmed
2 1/2 cups prepared tomato sauce
1/2 pound provolone cheese, shredded
1 cup grated Parmigiano-Reggiano cheese
Directions:
Directions:
Preheat oven to 375.
Spray 2 baking sheets. Cut the eggplant and zucchini lengthwise into 1/4 inch-thick slices with a sharp knife.
Make a single layer of eggplant on one baking sheet and one of zucchini on the other. Spray tops with olive oil. and bake for about 5 minutes Meanwhile, spread a thin layer of tomato sauce on the base of a 9 x 12 inch baking dish. Make a layer of softened eggplant in the base of the dish. Spread 1/4 cup of the tomato sauce over the slices and sprinkle with 2 tbps each of the cheeses. Top with a layer of zucchini slices and another 1/4 cup of tomato sauce. Sprinkle 2 more tbsp each of the cheeses. Repeat.
Cover the dish tightly with foil and bake for 25 minutes, or until heated through. Allow the dish to stand before slicing.

 

 

 

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