Ratatouille Mediterranean Italian Casseole

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Ratatouille Mediterranean Italian Casserole

 

2 tbs. olive oil;

2 cloves garlic minced

2 teas. dried parsley

1 eggplant cut into 1/2 inch cubes

salt to taste

1 cup grated parmesan cheese

2 zucchini sliced

1 large onion sliced into rings

2 cups sliced fresh mushrooms

1 green pepper sliced

2 large tomatoes chopped

 

Preheat oven to 350 degrees.

Coat bottom and sides of 1 1/2 quart

casserole dish with 1 tbs. olive oil.

 

Heat remaining oil in a medium skillet over medium heat.

Sauté garlic until lightly browned.

Mix in parsley and eggplant.

Sauté until eggplant is soft, about 10 minutes.

Season with salt to taste.

 

Spread eggplant mixture evenly across bottom of prepared

casserole dish.

Sprinkle with a few tablespoons of Parmesan cheese.

Spread zucchini in an even layer over top.

Lightly salt and sprinkle with a little more cheese.

Continue layering this way with onion, mushroom,

pepper and tomatoes covering each layer with a

sprinkling of cheese and salt.

 

Bake in preheat oven for 45 minutes.

 

 

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