Ingredients
- 1 large eggplant
- 2 medium zucchini
- 1 large sweet (walla walla or vidalia) onion cut in half and then sliced thin
- 2 cloves garlic, finely chopped
- 1 green pepper cut into strips
- 12 brown crimini mushrooms halved
- 4 roma tomatoes peeled and seeded cut into quarters
- 1/2 cup parmesan cheese grated
- 1/2 cup of basil
- 1 cup of flour
- oil for frying
- salt and pepper to taste
Preparation
Step 1
peel and cube the eggplant
slice the zucchini into 1/2" rounds
place in collander salt heavily and let sit for 20 mins.
rinse and dry on paper towels
dredge in flour seasoned with salt
fry in batches medium-high heat until golden brown and drain on paper towels; set aside
clean the skillet and add 1 or 2 tablespoons of olive oil and saute the onion, garlic, bell pepper and mushrooms just until the mushrooms have released moisture and onions are translucent
add the tomatoes and basil and salt and pepper to taste; saute for another few minutes until the tomatoes are softened
in a casserole (flat - 3 quart) make a layer of the zucchini and eggplant
then a layer of the onion - tomato mixture
sprinkle with 1/2 of the parmesan
then another layer of the eggplant and zucchini
and finish with the onion - tomato
top with remaining parmesan
and place in a 350 degree oven for 20-25 minutes
and serve