When I lived in Florida, I went to a dinner at a friend's home. His Greek wife served a beautiful and delicious side dish that she called an "eggplant fan" and shared the recipe with me. While I've made her version many times with great success, I was inspired by the movie Ratatouille and created this version. —Joe Sherwood, Tryon, Nebraska
- 1 small eggplant
- 2 small zucchini
- 2 small yellow summer squash
- 4 plum tomatoes
- 1 large sweet onion
- 1/2 cup butter, melted
- 1/2 cup minced fresh parsley
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon each dried thyme, oregano, tarragon and basil
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- Cut vegetables into 1/4-in. thick slices.
- In a greased 13-in. x 9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon. Yield: 13 servings (3/4 cup each).
Originally published as Baked Greek Ratatouille in 13 x 9 Bookazine 2014, p62
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