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.
![work](http://cremonaskitchen.com/wp-content/uploads/2012/09/IMG_9514-200x300.jpg)
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.
![cabinets](http://cremonaskitchen.com/wp-content/uploads/2012/09/cabinets-300x224.jpg)
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.
Ingredients
- 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
- 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.
- 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.
- 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