Zucchini And Eggplant Bake
From fluffy24 14 years agoIngredients
- Ingredients: shopping list
- 3 medium zucchini, thinly sliced (4 cups) shopping list
- 2 large red sweet peppers, coarsely chopped (2 cups) shopping list
- 2 medium onions, coarsely chopped (1 cup) shopping list
- 1 medium eggplant peeled and coarsely chopped (5 cups) shopping list
- 2 cloves garlic, minced shopping list
- 3 Tbsp. olive oil shopping list
- 4 eggs shopping list
- 1/2 cup light mayonnaise shopping list
- 4 oz. Pecorino-romano cheese, grated (1 cup) shopping list
- 8 oz. shredded mozzarella cheese (2 cups) shopping list
- 12 rich round crackers, crushed (about 2/3 cup) shopping list
How to make it
- 1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
- 2. Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
- 3. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.
The Rating
Reviewed by 5 people-
we will make a main dish out of this...already printed out. thanks
mystic_river1 in Bradenton loved it -
Very nice!
pleclare in Framingham loved it -
Boy that looks sooooo soooo good, will need to make asap,
High 5 Post
Janetjlv1023 in Ansonia loved it
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