Recipe For Eggplant And Zucchini Casserole
Spread 1 2 cup sauce in 9 by 13 inch baking dish.
Recipe for eggplant and zucchini casserole. Cook until fragrant. Cook and stir over medium low heat for 15 to 20 minutes. Sautee for 5 minutes.
In a large pot of water parboil eggplant and zucchini until tender crisp about 10 minutes. Top with eggplant zucchini 3 4 cup sauce and half of each cheese and basil. Sprinkle with garlic salt and pepper to taste.
Don t let them get smushy. You should end up with tomatoes and garlic on one baking sheet and eggplant and zucchini on the other. Salt the eggplant and zucchini and arrange in a single layer on kitchen towels.
Top with the remaining tomato and feta. Remove from heat and combine the onion with the stewed tomatoes salt pepper and the drained eggplant and zucchini. When it is very hot add eggplant and zucchini.
Mix the panko with the. In a heavy casserole heat oil. Cook stirring for about 4 minutes.
Heat the oven to 350 f. Add garlic onions and scallions. Spray a 9x13 inch casserole dish.