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A beautiful and delicious French dish



Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 2 Eggplants, medium
 3 Zucchini
 3 Roasted Red Peppers
 4 Tbsp Olive Oil
 3 Field Tomatoes, large
 Salt and Freshly Cracked Pepper, to taste
 1 cup Fresh Basil Leaves
 190 g Creamy Goat's Cheese such as C’est Bon (1 190g container)
 2 cups Swiss cheese or Emmental
 1 ¾ cups seasoned bread crumbs
 ½ cup Romano cheese

1

Cut the stem off of the eggplant and cut lengthwise into 1 inch (2.5 cm) pieces.

2

Trim the zucchini and cut lengthwise into 1/2-inch pieces. Set aside.

3

Lightly grease a baking sheet with olive oil. Place the eggplant and zucchini slices on the cookie sheet. Brush the tops of the vegetables with olive oil. Roast in a 400F (200C) oven for about 10-15 minutes. Remove and let cool. Season with salt and pepper.

4

Brush the oval roaster with the olive oil. Place a layer of the eggplant on the bottom.

5

Remove the cores from the tomatoes and cut into ¼-in. (5 mm) slices. Layer the tomatoes over top of the eggplant, followed by the zucchini and red peppers.

6

Sprinkle with the basil and top with the crumbled goat’s cheese and the Swiss cheese.

7

In a small bowl, combine the bread crumbs and Romano cheese.

8

Sprinkle the mixture evenly over the cheeses.

9

Place in a preheated 375F (190C) oven for 30 to 40 minutes until the bread crumbs are golden and mixture is bubbling.


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Ingredients

 2 Eggplants, medium
 3 Zucchini
 3 Roasted Red Peppers
 4 Tbsp Olive Oil
 3 Field Tomatoes, large
 Salt and Freshly Cracked Pepper, to taste
 1 cup Fresh Basil Leaves
 190 g Creamy Goat's Cheese such as C’est Bon (1 190g container)
 2 cups Swiss cheese or Emmental
 1 ¾ cups seasoned bread crumbs
 ½ cup Romano cheese

Directions

1

Cut the stem off of the eggplant and cut lengthwise into 1 inch (2.5 cm) pieces.

2

Trim the zucchini and cut lengthwise into 1/2-inch pieces. Set aside.

3

Lightly grease a baking sheet with olive oil. Place the eggplant and zucchini slices on the cookie sheet. Brush the tops of the vegetables with olive oil. Roast in a 400F (200C) oven for about 10-15 minutes. Remove and let cool. Season with salt and pepper.

4

Brush the oval roaster with the olive oil. Place a layer of the eggplant on the bottom.

5

Remove the cores from the tomatoes and cut into ¼-in. (5 mm) slices. Layer the tomatoes over top of the eggplant, followed by the zucchini and red peppers.

6

Sprinkle with the basil and top with the crumbled goat’s cheese and the Swiss cheese.

7

In a small bowl, combine the bread crumbs and Romano cheese.

8

Sprinkle the mixture evenly over the cheeses.

9

Place in a preheated 375F (190C) oven for 30 to 40 minutes until the bread crumbs are golden and mixture is bubbling.

Baked Provencal Casserole