More Great Recipes: Side Dish

Mixed Vegetable Casserole


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 medium eggplant, peeled and sliced into ½‐inch circles
Vegetable oil
1 large zucchini, sliced round
¼ pound mushrooms, sliced
½ large green pepper, seeded and diced
1 large tomato, sliced
½ bunch spinach, stems removed
1 cup Parmesan cheese
1 ½ large tomato, chopped
Oregano
Salt and pepper


1 Preheat oven to 375° F.


2 Sprinkle eggplant slices well with salt; place in colander and let stand a minimum of 30 minutes.


3 Rinse eggplant and pat dry.


4 Heat about 1½ Tbsp oil in large skillet; sauté eggplant in batches until lightly browned, adding oil as needed.


5 Layer half of eggplant, zucchini, mushrooms, green pepper, sliced tomatoes, spinach, cheese, and chopped tomatoes in greased 3‐qt casserole.


6 Sprinkle amply with oregano, salt, and pepper.


7 Repeat layering of ingredients; bake uncovered 25 to 40 minutes until vegetables are tender


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11165 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze