With some nice eggplant and zucchini in my last vege box, I was looking for a non-meat dinner option to make one night. This Layered Eggplant, Zucchini, and Tomato Casserole looked interesting and also would enable me to use panko breadcrumbs from the pantry. I made some changes, mostly based on what I had to hand, and used two medium normal eggplants and two medium sized zucchinis. I swapped two tins of tomatoes for the fresh ones, includes some garlic in when I fried the onion, and used more basil than recommended (probably a good cup worth).
The end result wasn’t too bad but could do with some modification – firstly I found the long slices of veges unwieldy when it came ti eating it. I’d probably cut the veges horizontally rather than length wise ( if that makes sense!). I think the tomato sauce could have done with more flavoring – perhaps adding a jar of pasta sauce in stead of one of the tins of tomatoes would help here.
Finally pre-roasting the veges took a loooooong time (particularly if you are trying to save dishes by only using one tray!) I’m not sure the roasting added *that* much flavour to the dish, so I’d also be tempted to just put it together with raw veges, possibly up the tomato content (2 tins of tomatoes and 1 jar of pasta sauce perhaps?), and just cook the whole thing in one go.