Eggplant, Zucchini and Tomato Casserole
Adapted from Food and Wine
3 T olive oil plus extra
1.5 lb zucchini, sliced lengthwise 1/4" thick
1.5 lb eggplant, peeled and sliced lengthwise 1/3" thick
1 large shallot or medium onion
1 lb paste tomatoes, diced into 1/2" cubes
4 oz feta
1/4 cup chopped basil
1/3 cup panko or coarse dry bread crumbs
Preheat the oven to 425 degrees. Oil 2 large rimmed baking sheets, put zucchini slice on one and eggplant on the other. Brush slices with oil and season with salt and pepper. Bake for 15 minutes until tender.
Meanwhile in a large skillet, heat 2 T olive oil and soften the shallots over medium heat. Add the tomatoes and cook over high heat until slightly softened and bubbling. Season with salt and pepper.
Oil a large shallow baking dish (10x15 or thereabouts). Lay half the eggplant in the dish and spread 1/4 of the tomatoes on top. Scatter with half of the feta and basil. Layer half the zucchini on top followed by another 1/4 of the tomatoes and the remaining basil, eggplant and zucchini. Top with remaining tomato and feta. Mix the panko with the remaining 1 T olive oil and sprinkle over the casserole.
Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes and then serve hot!