08 March 2011

Eggplant & Zucchini Parmigiana

This casserole is a deliciously different way to use up the glut of zucchini that is happening in backyard vegetable gardens at this time of year.  It takes less than ten minutes to put together, using everyday pantry ingredients and costs under between $5 - $7, depending on the price of the cheese and the vegetables. If you grow your own, the total dish costs about $4.70!
   
Ingredients:
1 eggplant, thinly sliced lengthways
2 medium zucchini, thinly sliced lengthways
1 medium onion, thinly sliced
1 garlic clove, crushed
juice of 1 lemon
180g grated Parmesan cheese
2 jars pasta sauce (bought or homemade)
   
Method:
Preheat oven to 180 degrees Celsius. Spray a lasagne dish with cooking spray and rub with the crushed garlic clove.  Assemble the following layers in this sequence:  eggplant, zucchini, onion, sprinkling of lemon juice, spread of pasta sauce, generous sprinkling of cheese.  Repeat layers until you reach the top of the baking dish or run out of ingredients. Finish with a layer of pasta sauce and a generous sprinkling of cheese.  Bake, uncovered, for 1 hour 15 minutes or until golden brown.  Serve as a main dish or as a side vegetable dish.

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