Is that how you make it?
Yes, the 45 minutes is a little longer than what I usually think is acceptable for a weeknight meal. But I think some days it is okay to have something in the oven so long. That was enough time for me and the Toddler to go out and do some weeding!
recipe from Allrecipes.com
2 T olive oil
3 cloves garlic, minced
2 tsp dried parsley (AFC note: I used a lot of fresh parsley)
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 C grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 C sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped (AFC note: I sliced mine!)
- Preheat oven to 350 degrees F. Coat bottom and sides of a 1.5qt casserole dish with i T olive oil.
- Heat remaining olive oil in skillet over medium heat and saute garlic until lightly browned. Add parsley and eggplant and cook until eggplant is soft (about 10 minutes). Season with salt to taste. (AFC note: I sauteed the eggplant and parsley first, then added the garlic for about 1 minute).
- Spread eggplant mixture on bottom of casserole dish. Sprinkle with some cheese. Layer the remaining veggies on top, sprinkling cheese and salt between each layer.
- Bake in oven for about 45 minutes