This recipe is best in late summer when gardens and farmers markets overflow with eggplant, zucchini and tomatoes. But in the winter, the heat coaxes out the flavor of grocery store produce for a yummy fresh side dish.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across the bottom of the 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 tomatoes, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. Bake until vegetables are tender, about 45 minutes. Garnish with parsley and enjoy.
share this:
