Throwback Thursday to this super old photo (please excuse the quality). I made this dish again recently but completely forgot to photograph it. This dish is basically a casserole made with zucchinis and eggplants. The mixture of flavors, especially with the feta cheese and basil, gives the dish a really Italian-like feel. Be sure to keep an eye on your oven when you first bake the veggies (especially if you haven’t cut them to the correct width) because you might end up burning them like I did in the first batch that I tried! The ingredients are really plain and simple- but trust me try this out- the combination is beautiful!
Layered Zucchini Eggplant Bake
2 tbsp olive oil, plus more for greasing/brushing
2 medium- sized zucchinis, sliced 1/4 inch thick
2 long, narrow eggplants, sliced 1/3 inch thick
Salt and freshly ground pepper
2 cloves garlic, crushed
1 small red onion, minced
2 large plum tomatoes, diced into ½ inch cubes
½ tsp dried chili flakes
½ tsp oregano
½ cup feta cheese, crumbled
¼ cup chopped basil (or 2 tsp dried basil)
½ cup panko bread crumbs, with some dried basil and oregano mixed into it (½ tsp each)
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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