An excellent side dish, this vegetable casserole is wonderful with grilled lamb chops and herbed rolls. Fresh plum tart makes a fine dessert.
- Portion size 8 servings
- 2 eggplants (about 1-1/2 lb/750 g)
- 2 teaspoons salt
- 2 onions sliced
- 4 cloves garlic minced
- 2 teaspoons chopped fresh thyme (or 1 tsp/5 mL dried)
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- 2 zucchinis sliced
- 4 tomatoes sliced
- 1/3 cup freshly grated Parmesan cheese
Slice eggplant thinly; layer in colander set over bowl, sprinkling layers with 1-1/2 tsp (7 mL) of the salt. Let stand for 30 minutes. Rinse eggplant well and pat dry.
Arrange onions in single layer in 13- x 9-inch (3 L) baking dish. Combine remaining salt, garlic, thyme and pepper; sprinkle one-quarter over onions. Sprinkle with one-quarter of the oil. Layer with eggplant, then zucchini, then tomatoes, sprinkling each layer with one-quarter of the spice mixture and oil. Cover and bake in 350°F (180°C) oven for 40 minutes. Sprinkle with Parmesan; bake, uncovered, for 25 minutes or until vegetables are tender.
Nutritional facts <b>Per serving:</b> about
- Protein 4 g
- Calories 130.0
- Total fat 8 g
- Total carbohydrate 13 g