SUMMER SQUASH AND PARMESAN CASSEROLE 

Light, but hearty. Simple and fun recipe to make. The rosemary is delicious with the eggplant and squash, and the punch of parmesan will bring a smile to your face! I always have a big batch of the Parmesan cheeze in a shaker jar, kept in my fridge.

This casserole, as many of them, can be made ahead and refrigerated until ready to cook.

Prep time: 20 minutes

Cook time: 30 minutes

Serves 4-6

Ingredients

  • 1 eggplant
  • 3 summer squash
  • 3/4 cup roasted red pepper, sliced thin*
  • 2 cups diced tomatoes (I used heirloom) or 1 can, drained well
  • 1 large yellow onion, sauteed in vegetable broth or liquid from canned tomatoes
  • 2 Tbls. balsamic vinegar
  • Parmesan cheeze
  • 1/2 tsp. ground rosemary
  • S/P to taste
  • Recipe Notes: If eggplant isn’t your thing, you can sub 2 thinly sliced russet potatoes.

*To save time, I keep a jar of roasted red peppers in the fridge (water based, not oil).

Instructions

To peel or not to peel? Eggplant, that is! I peel lengthwise ‘stripes’ down the side of a large eggplant. It’s a pretty look, and the peel actually holds the meat of the eggplant together better.

  1. Preheat oven to 400 degrees F.
  2. Slice the eggplant into 1/2″ rounds, salt them and lay in strainer to let them drain some of their liquid for 10 minutes.
  3. Slice the summer squash into 1/2″ rounds and set aside.
  4. Meanwhile, heat a non-stick pan on medium high heat.
  5. Cut the onion in half, then slice each half into thin strips.
  6. Begin to saute the onion on medium high heat and stir them for 2 minutes. When they begin to take hold, or stick to the pan, add a little vegetable broth or tomato liquid to loosen.
  7. Turn heat down to medium low and let onions cook for 10 minutes, adding small amounts of the balsamic vinegar as they begin to caramelize. (If you want more caramelization, you can choose to add 1 tsp. of brown sugar).

Build your casserole!

  1. Using whatever casserole dish you have, lightly spray oil the bottom and sides.
  2. Lay half of the eggplant slices to cover the bottom of the dish.
  3. Next, sprinkle some of the caramelized onions on top.
  4. Lay 1 cup of the diced tomatoes evenly over the casserole.
  5. Layer half of the summer squash slices next, overlapping them a bit.
  6. Lay a few slices of the roasted red pepper on top, and sprinkle with rosemary and salt and pepper.
  7. A heavy sprinkle of the parmezan cheeze.
  8. Repeat steps 2-7!
  9. Refrigerate until ready to use or bake for 30 minutes, until top is brown and bubbly.
  10. Let casserole cool for 15 minutes before slicing a serving.

Make sure you serve with more Parmesan cheeze to sprinkle!