We didn't grow eggplant in the garden this year but there were zucchini, tomatoes and plenty of fresh, fragrant basil - the right ingredients for this satisfying meal. While the Eggplant and Zucchini Casserole is very similar to eggplant parmesan, this is a Blue Zone recipe so it's healthy and will help you try to live to be 100!
The process is very simple, just layers of vegetables nestled in a quick, fresh, basil-laden tomato sauce. A sprinkle of cheese on top bakes into a delicious crust and the casserole smells lovely while cooking. The recipe yields an 8" casserole and since I was the only one eating this vegetarian main dish, it served me for 4 nights straight. I loved it and the flavour only got better each day. I enjoyed the casserole with pasta one night, crusty bread the next, salad and then broccoli.
You can find the recipe for Eggplant and Zucchini Casserole from the Blue Zones, HERE. If you have an abundance of vegetables in your garden you might enjoy using them up in this Sardinian-inspired dish. If you don't, the local supermarket or farmer's veggie stand will surely carry what you need.
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