Layered Feta and Eggplant Zucchini Dish

So many new things have been happening in my house.  I got a job!!  Only after a couple months after graduating law school, I got a position as an associate attorney at a law firm that specializes in banking and business law.  I started last week and so far I am loving it!  The firm has been so welcoming.  It feels like I hit the jackpot.

Waving Matt good-bye on my first day of work.

And the day after starting work, Matt and I decided it was time to paint our kitchen cabinets.  We’ve only had our house for a little over a year, and it definitely falls under the category of a “fixer-uper.”  The kitchen had cheap, dark, wood cabinets.  They added nothing to our kitchen.  My mother-in-law suggested we paint them, and it was time for us to take her advice.


Still putting last minute touches on the newly, painted cabinets.  So no “after” picture yet.  With the new job and a diy project turning my kitchen upside down, cooking fell to the back burner. But after a week hiatus, it was time for a new recipe.


  • 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
  • 3 medium zucchini, sliced lengthwise 1/4 inch thick
  • 2 eggplants, peeled and sliced lengthwise 1/3 inch thick
  • Salt and freshly ground pepper
  • 1 large shallot, minced
  • 1 pound plum tomatoes, cut into 1/2-inch dice
  • 3 ounces feta cheese, crumbled (3/4 cup)
  • 1/4 cup fresh basil, chopped
  • 1/3 cup panko or coarse dry bread crumbs

  1. Preheat the oven to 425°. Oil a large rimmed baking sheet. Place zucchini slices and the eggplant on the sheets. Brush the slices all over with oil and season with salt and pepper.  Arrange the slices in a slightly overlapping layer. Bake for 15 minutes, until tender.
  2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, about 3 minutes.  Add the tomatoes and cook over high heat until slightly softened and bubbling, about 1 minute.  Season with salt and pepper.
  3. Spray a large, shallow baking dish with non-stick spray. Lay the zucchini and eggplant in the dish and spread one-fourth of the tomatoes on top.  Scatter with half of the feta and basil.  Repeat the layers. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes before serving.  Serve over pasta, rice, or quinoa.

Source: Food & Wine

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