Follow Us on Facebook
Get updates from RecipeLion.com posted directly to your News Feed.
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Preheat oven to 350F. Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender. Drain zucchini on paper towels. Heat oil in a heavy nonstick skillet over medium high heat. Saute eggplant 2 minutes, stirring occasionally. Add water, cover skillet and cook 3-4 minutes until almost tender. Stir in herbs, tomato and salt and pepper to taste. Cover and simmer 5 minutes. Combine remaining ingredients, except breadcrumbs, in a mixing bowl. Season with salt and pepper to taste. Arrange half the zucchini slices in the bottom of a shallow oiled baking pan. Top with a layer of half the cheese mixture. Add a layer of half the eggplant mixture over zucchini. Repeat with remaining zucchini, cheese and eggplant. Sprinkle with breadcrumbs and bake.
Top Casserole Recipes