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Ratatouille

Submitted by Tara Blake on Thu, 07/26/2018 - 14:40
Tara Blake, Marketing Communications Officer Categories:
Recipe

INGREDIENTS:
 

  • 4 tbsp. olive oil
  • 3 garlic cloves, minced
  • 2 tsp. kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 2- c. parmesan cheese
  • 1 large eggplant, ½” cubes
  • 3 zucchini or yellow summer squash, ½” sliced
  • 2-3 tomatoes, ½” sliced
  • 1 large onion, ¼” sliced
  • 1 cup fresh basil, chopped
  • 2-cup breadcrumbs, homemade or store bought

DIRECTIONS:
 

  1. Heat oven to 325 degrees. 
  2. Grease a baking dish with 1 tbsp. olive oil or cooking spray; mix breadcrumbs with ½-cup parmesan cheese, basil and 1 tbsp. olive oil; set aside
  3. Heat a sauté pan on medium-high, adding 2 tbsp. olive oil.; add garlic, eggplant and dried spices to the pan and cook until tender
  4. Place eggplant mixture on the bottom of the baking dish; place the zucchini in a single layer and sprinkle a quarter of the parmesan cheese, repeat with onions and tomatoes
  5. Sprinkle breadcrumb mixture over top and drizzle with olive oil; bake for 25-30 minutes