Layered Eggplant, Zucchini and Tomato Casserole | Recipe Cart

Name: Layered Eggplant, Zucchini and Tomato Casserole | Recipe Cart
Total time: 1 min
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing; 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick; 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick; Salt; freshly ground pepper; 1 large shallot, minced; 1 pound plum tomatoes, cut into 1/2-inch dice; 3 ounces feta cheese, crumbled (3/4 cup); 1/4 cup chopped basil; 1/3 cup panko or coarse dry bread crumbs

getrecipecart.com

When your garden's too prolific, have friends over for a swap: your excess produce for theirs. But save some vegetables to make the irresistible casserole here.

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Ingredients

3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
Salt
freshly ground pepper
1 large shallot, minced
1 pound plum tomatoes, cut into 1/2-inch dice
3 ounces feta cheese, crumbled (3/4 cup)
1/4 cup chopped basil
1/3 cup panko or coarse dry bread crumbs