Peak Summer Veggie Bake

Tags:

vegetarian other

Prep Time:
10 minutes

Cook Time:
45 minutes

Serves:
2-3

Summer is all about tomatoes, eggplant, zucchini and fresh basil. I don't care if it's a warm day; I'm enjoying these summer beauties at their peak season while I can. Since I had an abundance with the eggplant from our Talley Box, golden zucchini from our garden and basil and sungolds from the market I created this layered dish to pair with buccatini. It took a bit of time, but the payoff was huge, and we have leftovers. I was able to bake this dish in the toaster oven too. The pasta on the side was just tossed in olive oil and herbs to complement the dish.

Ingredients

2 large eggplants sliced into rounds
2 zucchini sliced in half and then lengthwise
*Use a mandolin if you have one for consistent slices - just watch your fingers
Tomato Paste and sauce
Mozzarella Cheese - one small ball
Sharp provolone cheese - grated to taste
Parmesan Cheese grated
a handful of basil leaves
Olive oil for sauté
Salt, pepper, garlic powder, and Italian seasoning to taste
1 cup bechamel sauce
Etto pasta on the side tossed with olive oil and herbs

Bechamel Sauce Recipe

4TB Butter
2TB Flour
Salt, pepper, and nutmeg to taste
1 cup warm milk

Preparation

Heat a large frying pan with a little pure olive oil and saute a batch of eggplant seasoned with salt, pepper, garlic and Italian seasoning.
Create the first layer in the casarole dish.
Do the same with zucchini and do a second layer. Add a thin layer of sauce and the cheese.
Do another layer of the eggplant followed by another layer of zucchini and another layer of sauce with some basil leaves. I didn't add more chese here, but you can if you're a cheesy person.
Do one last layer of eggplant followed by a layer of bechemel on top and some fresh tomato.
Bake covered at 400 (I use convection) for twenty minutes and then uncovered for 10 to 15 minutes until the top begins to turn golden brown like the picture. Buon Appetito!