It has been a rather busy week, as one that involves travel away from home always is. Nevertheless, it is good to be home now and be able to enjoy some home cooking. Travel is a welcome change sometimes, but one does get tired of eating at hotels and restaurants day after day. What better than a Vegetarian Eggplant and Zucchini Bake?
Vegetarian Eggplant and Zucchini Bake
Ingredients
Olive oil
3 small eggplants, thinly sliced
2 zucchini, thinly sliced
700 g jar Italian tomato pasta sauce
1/2 cup basil leaves, chopped
170g parmesan cheese, grated
180g cherry bocconcini cheese, torn in half
1 cup white breadcrumbs
Olive oil
3 small eggplants, thinly sliced
2 zucchini, thinly sliced
700 g jar Italian tomato pasta sauce
1/2 cup basil leaves, chopped
170g parmesan cheese, grated
180g cherry bocconcini cheese, torn in half
1 cup white breadcrumbs
Method
Preheat oven to 200°C. Lightly brush a 5.5cm-deep, 20cm x 28cm (base) baking dish with olive oil. Heat a barbecue grill or chargrill pan over high heat.
Brush both sides of eggplant and zucchini slices generously with oil. Grill eggplant and zucchini, in batches, for 2 minutes each side or until charred and tender. Remove to a plate. Brush with oil.
Place one-third of the eggplant over base of dish. Top with one-third of the pasta sauce, basil, parmesan and bocconcini. Repeat layers twice with remaining zucchini alternately with eggplant, sauce, basil, parmesan and bocconcini.
Top with breadcrumbs mixed with grated parmesan. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.
Preheat oven to 200°C. Lightly brush a 5.5cm-deep, 20cm x 28cm (base) baking dish with olive oil. Heat a barbecue grill or chargrill pan over high heat.
Brush both sides of eggplant and zucchini slices generously with oil. Grill eggplant and zucchini, in batches, for 2 minutes each side or until charred and tender. Remove to a plate. Brush with oil.
Place one-third of the eggplant over base of dish. Top with one-third of the pasta sauce, basil, parmesan and bocconcini. Repeat layers twice with remaining zucchini alternately with eggplant, sauce, basil, parmesan and bocconcini.
Top with breadcrumbs mixed with grated parmesan. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.
I am not an exotic cook, but my food looks nice and tastes good. The problem is I only have a limited range of main courses that I can make for the family. And since I don't eat meat, those 15 dishes are either fish based or vegetarian. In 42 years of marriage, that is a lot of repetition.
ReplyDeleteSo I print off your dishes, pin them on the kitchen notice board and get people to comment. Many thanks :)
this is something I would love to try. looks mouthwatering! And healthy to boot!
ReplyDeleteVisiting from FTF :D
Lui-in-Penh
Hello Nick, I'ts good to be back after a long absence... This sounds delicious, I'll have to try it.
ReplyDeletethis looks interestingly good! would love to try it soon...bookmarked!
ReplyDeleteappreciate much your sharing and linking over at Food Friday!
enjoy the rest of the week!
Me and my husband love eggplants and this recipe is definitely worth a try. It looks so delicious.
ReplyDelete