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Layered Eggplant, Zucchini and Tomato Casserole

1 hr to make • Serves 6

Produce

1/4 cup Basil
1 lb Plum tomatoes
1 Shallot, large
3 Zucchini (1 1/2 pounds), medium

Baking & Spices

1 Salt and freshly ground pepper

Oils & Vinegars

3 tbsp Olive oil, extra-virgin

Bread & Baked Goods

1/3 cup Panko or coarse dry bread crumbs

Dairy

3 oz Feta cheese

Other

2 Long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
Pam Cohen
Pam Cohen • 2 years ago

Layered Eggplant, Zucchini and Tomato Casserole Recipe from Food & Wine

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