Farmer's Market Tomato, Eggplant, & Zucchini Casserole

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small eggplant (about 3/4 lb.), unpeeled and cut into 1-inch chucks
• 1 onion, chopped
• 3 large garlic cloves, minced
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 2 tbsp. chopped fresh oregano
• 3/4 lb. small tomatoes, preferably heirloom, cut into 1/4-inch slices
• 1 large zucchini (about 3/4 lb.) cut into 1/4-inch slices
• 1/4 cup grated Asiago or Parmesan cheese

Makes 4 Servings (1 cup per serving)

1. Preheat oven to 400 F. Spray a shallow 8-cup casserole dish or 9-inch deep-dish pie plate with olive oil nonstick spray.
2. Heat oil in a large cast-iron or heavy skillet over medium-high heat. Add eggplant, onion, garlic, 1/2 teaspoon or salt, and 1/4 teaspoon of pepper; cook, stirring, until eggplant is very tender and browned in spots, about 10 minutes, reducing heat if eggplant browns too quickly. Transfer to prepared casserole dish.
3. Mix together parsley, basil, oregano, and remaining 1/2 teaspoons salt  and 1/4 teaspoon pepper in small bowl; sprinkle evenly over eggplant. Arrange tomato and zucchini slices on top of eggplant in alternating rows, overlapping slices.
4. Bake until vegetables are tender and browned along the edge. 25-30 minutes. Sprinkle evenly with cheese and bake until softened, about 2 minutes longer. Serve hot, warm, or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a colorful vegetarian dish to enjoy any night of the week now that the weather is getting warmer and the Farmers' Market is in bloom. Vegetarians and carnivores will enjoy this dish because it's both colorful and flavorful. This dish also reminds me of Italy and France because of their use of fresh herbs and produce. This dish is also gluten-free too.