Cheesy Zucchini Eggplant Casserole

Cheesy Zucchini Eggplant Casserole

Serves 6

Ingredients

• 3 medium zucchini, thinly sliced lengthwise (1/4-inch thick)
• 1 eggplant, thinly sliced lengthwise (1/4-inch thick)
• 2 cups tomato sauce (homemade or stoure-bought)
• 1 cup fontina cheese, grated
• 1 cup parmesan cheese, grated
• 1/3 cup fresh basil, roughly chopped
• 2-3 tablespoons olive oil, plu extra for greasing
• 1/2 teaspoon garlic salt
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 425º F and lightly grease 2 baking sheets with olive oil.
2. Place zucchini and eggplant strips in a large bowl and toss with 2 tablespoons olive oil and garlic salt. Season (generously) with salt and/or pepper.
3. Once coated, spread veggie strips out on baking sheets and bake for 15 minutes, or until softened and tender.
4. Combine tomato sauce and fresh basil in a saucepan over medium heat. Cook until basil is fragrant and sauce is warmed through.
5. Remove baking sheets from oven and begin to form a single layer with 1/3 of zucchini and eggplant strips in a large baking dish.
6. Top with 1 cup tomato basil sauce, 1/2 cup fontina cheese and 1/2 cup parmesan.
7. Repeat with another layer of veggie strips, and remaining sauce and cheeses.
8. Add final layer of zucchini and eggplant and place baking dish in oven.
9. Bake for 20 minutes, or until sauce is bubbly and cheese is melted.
10. Remove from oven and let cool 5 minutes before serving.

Recipe adapted from Food And Wine