Eggplant, Zucchini, Mushroom Gratin
Ingredients:
3 tablespoons extra virgin olive oil, divided
2 cups sliced yellow onion (about 1 large onion)
1 cup sliced red, orange, or yellow bell pepper
1 eggplant, about 1/2 pound (a slender eggplant globe), 1/4 inch slices
1 large zucchini (about 1/2 pound), 1/4 inch slices
8 oz baby portobello mushrooms, 1/4 inch slices
3 cloves garlic, peeled and smashed
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley
2 ounces provolone cheese, sliced or grated
3 tablespoons Parmesan cheese
Directions:
Preheat oven to 350 degrees. Place oven rack in middle position.
In a large saute pan heat 2 tablespoons olive oil on medium high heat. Saute the onion and peppers until lightly browned, stirring frequently. Add garlic and stir until fragrant, about 30 seconds.
Fill the bottom of a 9x13-inch baking dish with the onion, pepper, garlic mixture.
Arrange eggplant, zucchini, then mushroom slices on their edges in the baking dish alternating in that order until all used.
Sprinkle with salt, parsley, and cheese.
Cover with greased aluminum foil and baked for 30 minutes. Remove foil to allow cheese to brown for another 5-10 minutes.
Serves 6-8