Categories: Side Dish
Ingredients
- 2 Tablespoons of olive oil
- 3 Cloves of minced garlic
- 2 Teaspoons of dried parsley
- 1 Eggplant, 1/2 inch cubes
- 1 Cup of parmesan cheese
- 2 Zucchini, sliced
- 1 large onion, sliced into rings
- 2 Cups of fresh mushrooms, sliced
- 1 Green bell pepper, sliced
- 2 Large tomatoes, chopped
Directions
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Preheat oven to 350°.
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Coat sides and bottom of a 1 ½ quart casserole dish with 1 Tablespoon of oil.
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Heat the remaining tablespoon of oil in a medium skillet over medium heat. Sauté garlic until lightly browned.
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Mix in parsley and eggplant. Sauté until eggplant is soft, about 10 minutes.
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Spread eggplant mixture on the bottom of the casserole dish.
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Sprinkle a few tablespoons of parmesan cheese over it.
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Spread a layer of zucchini on top. Sprinkle with parmesan cheese.
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Continue layering with onion, mushrooms, bell pepper, tomatoes, and pepperoni.
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Cover each layer with cheese.
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Bake in oven for 45 minutes.