Eggplant and Zucchini Casseroles
2 eggplants
3 zucchini
2 tablespoons olive oil
1 tablespoon
mixed dried herbs 1 teaspoon minced garlic
6 ounces tomato sauce
3/4 pound fresh buffalo mozzarella, thinly sliced
salt, to taste
pepper, to taste
1 cup warm tomato sauce, for serving
1 tablespoon fresh basil
Preheat oven to 350°F.
Slice the eggplant and zucchini and toss them in a mixing bowl with the olive oil, dried herbs, garlic and season to taste.
Grill the zucchini and eggplant until they have nice grill marks.
Put 1 tablespoon of tomato sauce at the bottom of 4 individual casserole dishes for cooking. Place a slice of buffalo mozzarella over the tomato sauce. Layer some of the grilled zucchini and eggplant over the buffalo mozzarella and repeat until you run out of ingredients. After each layer sprinkle with fresh basil.
Bake at 350°F for 20 minutes. Let the casserole sit for about 10 minutes and then turn upside down on a plate with some warm tomato sauce in the center.
