Eggplant-Zucchini-Tomato Casserole

The summer harvest is in full-swing, and even though our garden is suffering from terrible soil and a lack of water, we've been able to enjoy fresh, seasonal, local produce through our co-op.  With the end of summer comes a plethora of eggplant, zucchini, and tomatoes, all begging to be incorporated into our daily menus. Thankfully, last summer, Food and Wine Magazine provided our family with what is now a tried-and-true favorite (worthy of The Cookbook), which uses all three of these estival crops.  I've made it twice in the past week for two different potlucks -- which, interestingly enough, were both "locally" themed -- and both times, I had no leftovers to bring home. This recipe can be used as a veggie side, but we usually give it main dish superiority and have a salad on the side, and sometimes it stands by itself.  I've adapted the recipe a bit from Food and Wine's original recipe since we like more tomatoes and cheese than it calls for.  I think I also use more bread crumbs on top.

© Quentin Bacon, Food & Wine

Eggplant, Zucchini, & Tomato Casserole


Ingredients:

• 4 T. olive oil + more for brushing
• 3 medium zucchini, sliced 1/4” thick
• 2 long, narrow eggplants, peeled and sliced lengthwise, 1/3” thick
• kosher salt and fresh pepper
• 2 large shallots, minced
• 2 lb. roma/plum tomatoes, cut into 1/2” dice
• 1/4 c. chopped fresh basil
• 8 oz. feta cheese, crumbed (2 c.)
• 1 c. panko or coarse dry bread crumbs

Directions:
Preheat oven to 425F. Oil 2 large-rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other, arranging the slices in slightly overlapping layers. Brush with olive oil and season with salt and pepper. Bake for 15 min., until tender. In a large skillet, heat 2 T. of olive oil; add the shallots and cook over moderate heat until softened, about 3 min. Add the tomatoes and cook over high heat until slightly softened and bubbling, about 1-2 min. Season with salt and pepper and add the basil. Oil a 9x13” baking dish. Lay half of the eggplant in the dish and layer half of the zucchini on top. Spread half of the tomatoes on top and scatter with half of the feta. Make another layer of eggplant, zucchini, tomatoes, and cheese. Mix the panko with the remaining 2 T. of oil and sprinkle over casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 min., then serve warm or hot.