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Friday, August 15, 2014

Eggplant and Zucchini Casserole

Take advantage of the season’s abundance of fresh produce.  Whether you grow your own vegetables or you shop your local farmers market, nothing beats freshly picked ingredients!  

Enjoy this recipe that stars eggplant, zucchini and tomatoes, all ingredients that are available to you during the late summer months.  Eggplant is a wonderful ingredient to add to dishes because it soaks up whatever delicious flavors you pair it with.  This recipe is full of amazing flavors including parsley, oregano, thyme and garlic!  Enjoy!

Eggplant and Zucchini Casserole

1 medium sized eggplant, cut diagonally into ¼ inch slices
1 lb zucchini, cut diagonally into ¼ inch slices
1 lb large organic tomatoes cut into ¼ inch slices
4 oz whole grain bread crumbs (see tips below)
¾ cup grated organic Parmigiano-Reggiano cheese
2 garlic cloves, minced
2 Tbsp fresh parsley, chopped
2 tsp fresh oregano, chopped
2 tsp fresh thyme, chopped
2 Tbsp extra-virgin olive oil
¼ tsp sea salt
¼ tsp cracked black pepper
½ cup low-sodium organic chicken stock or broth


  1.       Preheat oven to 375 degrees.
  2.       Place eggplant and zucchini slices in a single layer on a baking sheet covered with parchment paper.  Bake at 375 degrees for approximately 15 minutes.
  3.      While eggplant and zucchini are baking, tear toasted bread (2 slices) into smaller pieces and place in a food processor.  Process until you produce coarse bread crumbs.  Add the cheese, garlic, parsley, oregano, thyme, sea salt and black pepper to processor; process until thoroughly combined.
  4.           In an 11 x 7 inch baking dish (glass or ceramic), layer half of eggplant slices on the bottom of the dish.  Next, add half of the zucchini slices followed by half of the tomato slices.  Drizzle 1 Tbsp of olive oil evenly over the initial layers of vegetables.  Sprinkle ½ of the breadcrumb mixture evenly over the top layer.
  5.           Repeat layers with remaining ingredients in the same order as step 4.  Pour chicken stock or broth over top of mixture.  Place in oven and back at 375 degrees for 1 hour or until bread crumbs are browned and the vegetables are tender.


  •      You may substitute fresh herbs with dried herbs.  Simply cut measurements in half when using dried herbs.
  •       I prefer to use whole sprouted grain (Ezekiel style) bread to make my own bread crumbs.  You can make gluten-free crumbs by using such ingredients as rice bread or whole rolled oats.
  •       REMEMBER, if you have a gluten or wheat allergy; be sure that all canned and packaged products are manufactured in a gluten-free facility.  Contact the manufacturer for this information.

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