One of the biggest perks and most fun aspect of this blog is sharing food and ideas with my fun, foodie friend. At only 1.5 miles away, it’s super easy to trade all of our creations back and forth!
So, you can imagine my excitement when she stopped by with her newest masterpiece, zucchini sheets. Or as she coined them, flavor layers, because you can go as wild as you want, flavoring them with herbs, spices; the possibilities are endless.
Brainstorming ideas of how to incorporate them into a casserole, led me to eggplant. I was thinking either Mexican, replacing the corn tortillas or Italian and replacing the lasagna sheets. When I saw the eggplant cutlets at Trader Joe’s, the heavens opened and sang.
- 1 box Eggplant cutlets
- 6 zucchini sheets
- 1 onion
- 1 zucchini
- 1 orange bell pepper
- 8 oz mush
- 1 tsp garlic
- 1 Tbsp parsley
- 1/2 Tbsp oregeno
- 1 small bunch fresh basil
- Pepper to taste
- 1 2 lb jar marinara sauce
Preheat oven to 425° and grease baking sheet. When ready, bake eggplant for 10 minutes. Flip, bake for 5 minutes more. Then broil for last 5 minutes.
Chop vegetables and saute over medium-high heat until soft. Add in garlic. Saute for 30 sec. Add in herbs. Mix. Add half of the jar of marinara sauce. Simmer for 15 minutes.
Once eggplant is done and the vegetable/sauce is done. You can start assembling the casserole.
In a sprayed 8 1/2 x 11 casserole dish, layer zucchini sheets. 2 fit perfect. Then eggplant. Top with the vegi sauce and repeat. Dump the rest of the marinara sauce over the casserole. I ended with zucchini sheets on top.
Bake in a 425° oven for 10 minutes.
Remove and let cool slightly.
I topped with grated Parmesean cheese, more basil, because yumm! and a few cherry tomatoes from our garden.
I was really pleased with how this tasted. I just wish you could see the layers better. But, that’s why my momma always said, you can’t judge a book by its’ cover. It may be ugly, but it’s yummy! 😋