Recipe Revision - Layered Eggplant, Zucchini, & Tomato Casserole

So I have to admit I've been saving this one for a "rainy day" though that's a bit of an oddity in Phoenix.

I found this recipe about a month ago in Food & Wine magazine for Layered Eggplant, Zucchini, & Tomato Casserole




The recipe immediately struck my eye, since I've completely changed my work schedule at the cafe for "Farmer's Market Therapy" (as I like to call it), and there's one guy there with the most AMAZING zucchini. I'm talking zucchini bigger than my forearms, some bigger than the hubby's forearms (and he's 6'5"!)! It is the sweetest, fleshy-est goodness and has become a quintessential summer favorite in the Donhauser household.

Needless to say, I buy it religiously and found this to be a great way to showcase the texture and flavor of a beautiful veggie.

The original recipe is good, though I think it's a great "base" for vegetable casseroles that can serve as a light, one-dish summer meal. When I made the original recipe, I found it to be a bit "wet" (unlike some of the other reviewers), probably because of the fabulous squash. I tend to find that store bought squash seem dried out, so I also try to keep what I do buy in the more-humid fruit drawer in my fridge. (Though now that I think about it, I'm probably caught in the age-old vegetable/fruit debate. Anyone? What's a squash, really? Ha.)

Since there's an easy link, I won't repeat the original recipe here, but I'll start with my revision.

Ingredients

3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
1 large zucchini (1 pound), sliced lengthwise 1/4 inch thick
2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
Salt and freshly ground pepper
1 large shallot, minced
4 cloves garlic, minced
1 pound plum tomatoes, cut into 1/2-inch dice
8 ounces greek yogurt
1/4 cup chopped basil
1 cup panko breadcrumbs

Directions

1. Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and garlic and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
3. Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Top with one-third of the greek yogurt (in spoonfuls). Sprinkle with one-fourth of the panko and basil. Layer all the zucchini on top, followed by another one-fourth of the tomato and one-third of the panko and basil. Layer with the remaining eggplant. Top with the remaining tomato, greek yogurt, and basil. Mix the remaining panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Ultimately, you can play around with this recipe in innumerable ways. The ingredients above also reflect more eggplant than the way I made the revised recipe originally, as it tends to release less water into the bottom of the casserole (and I love roasted eggplant, period). You could use other squashes, add some chilies for a kick, or even use just a single veggie if your garden is only singularly prolific.

Also, as an end note, the greek yogurt revision was, in all honesty, a last-minute substitution. I spaced on feta, coming home without such a necessary ingredient, and looked for anything remotely dairy and mediterranean lurking in my fridge. I lucked out as the greek yogurt ended up basting the diced tomatoes in a creamy-dreamy goodness that no feta could have ever imagined. I'd also recommend a ricotta substitute (maybe with a bit of nutmeg?), and perhaps also a parmesan-panko mix on top if you like the extra cheese (please!).

All in all, this is a fail-safe, (vegetarian, even) summer dish that reheats amazingly when it's 118 outside and you can't imagine cranking up the oven again!