by Jana Harvey on April 14, 2011

2 tablespoons Olive Oil
2 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
Salt to taste
1 cup grated Parmesan Cheese
2 Zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

1. Preheat oven to 350º F. 2. Grease casserole dish with 1 tbs. olive oil. 3. Add remaining olive oil to medium skillet. Heat over medium heat. 4. Saute garlic until tender. Stir in eggplant cubes and parsley. Saute 10 minutes. 5. Season eggplant with salt. 6. Spoon eggplant with parmesan cheese. 7. Arrange zuccchini slices in even layer over eggplant. Sprinkle zucchini layer with paremsan cheese. 8. Repeat layering with onion, mushrooms, bell pepper, and tomatoes. 9. Sprinkle remaining parmesan on top. 10. Bake 45 minutes.


{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: