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Summer Garden Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Vegetables
Amount Measure Ingredient -- Preparation Method
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3 zucchini -- sliced
1 small eggplant -- peeled and sliced
salt and freshly ground pepper
1 clove garlic -- sliced
1/2 cup olive -- divided
1 pound mushrooms -- sliced
2 onions -- chopped
6 tomatoes -- peeled and diced
1/2 cup all-purpose flour
1/2 cup grated Cheddar, Swiss, Jarlsberg -- or gruyère
cheese
Preheat oven to 350°. Sprinkle zucchini and eggplant generously with
salt. Let stand 5 minutes. Wipe dry, turn over and repeat. Meanwhile,
sauté
garlic in 1/4 cup oil. Remove garlic. Sauté mushrooms, then add
onions. When
onions are translucent, add tomatoes. Cook over medium-high heat until
soft
and much of liquid has evaporated. If still too watery, dip out
liquid. Add
salt and pepper to taste. Set aside. Heat half of remaining oil in
skillet.
Lightly flour zucchini and eggplant. Quickly sauté, uncrowded and in
batches
if necessary, until golden brown on both sides. Add more oil if
necessary
between batches. Arrange slices in alternate layers in 9" by 12" by 2"
baking dish. Pour tomato mixture on top. Top with cheese. Bake until
cheese
is melted and golden, about 25 minutes.
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