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

1. Preheat oven to 350°.

2. Coat sides and bottom of a 1 ½ quart casserole dish with 1 Tablespoon of oil.

3. Heat the remaining tablespoon of oil in a medium skillet over medium heat. Sauté garlic until lightly browned.

4. Mix in parsley and eggplant. Sauté until eggplant is soft, about 10 minutes.

5. Spread eggplant mixture on the bottom of the casserole dish.

6. Sprinkle a few tablespoons of parmesan cheese over it.

7. Spread a layer of zucchini on top. Sprinkle with parmesan cheese.

8. Continue layering with onion, mushrooms, bell pepper, tomatoes, and pepperoni.

9. Cover each layer with cheese.

10. Bake in oven for 45 minutes.

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