James made this recipe for the first time a few months ago when he was trying to use up some seasonal produce we had on hand. He has since made it a few more times because he loved it! Every time he takes it out of the oven he says it smells like a supreme pizza. If you know me, you know my aversion to veggies; I’ve come a long way in my efforts towards being a better eater, but that doesn’t include a big dish of cooked vegetables… yet. Maybe if it did actually taste like pizza. 🙂
I’m sharing this recipe with you now in case you’re setting goals to start eating better this week with the start of the new year. I know from personal experience with my own health and fitness goals this past year that nutrition has definitely been the biggest struggle for me. The thing that helps me the most is to just take it one meal at a time. I try to make good decisions at every meal and don’t beat myself up about one “bad” meal. Focus on foods to feed your body, and don’t get caught up with rules or restrictions.
I do love the simplicity of this dish; you really can’t go wrong with whatever seasoning or produce you decide to use. We use our Hamilton Beach Stack and Snap™ 10 Cup Food Processor to prepare this and it makes slicing all of the veggies SO much easier. You can chop, slice, shred, mix and puree just about anything; and it all comes out so pretty and uniform. I use it to crush cookies or graham crackers for pie crusts (or to shred cheese!) while James uses it to slice veggies. It’s all about balance haha!
James took this video while slicing up the zucchini:
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 eggplant cut into 1/2in cubes
- 2 zucchini sliced
- 1 large onion sliced into rings
- 2 cups sliced fresh mushrooms
- 1 green bell pepper sliced
- 2 large tomatoes chopped
- 1 cup grated Parmesan cheese
- Preheat the oven to 350 degrees.
- Coat the bottom and sides of a large casserole dish with 1 tbsp of the olive oil.
- Heat the remaining 1 tbsp olive oil in a medium skilled over medium heat.
- Cook the garlic until soft and just lightly browned.
- Stir in the eggplant and cook until soft, about 10 minutes. Season with salt and pepper to taste.
- Once fully cooked, spread the eggplant mixture evenly across the bottom of the casserole dish.
- Sprinkle with a few tablespoons of the grated Parmesan cheese.
- Spread zucchini in an even layer over the eggplant.
- Lightly salt and sprinkle with a little more cheese.
- Continue layering the eggplant, zucchini, onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Cover with foil, and bake for 45-60 minutes.
I have a relationship with Hamilton Beach that may include compensation or product for review. As always, all thoughts and opinions are 100% my own.