Ingredients

• 2 tablespoons olive oil , divided
• 3 cloves garlic , minced
• 1 eggplant , cut into ½-inch cubes
• 2 teaspoons dried parsley
• salt to taste
• 1 cup grated Parmesan cheese
• 2 zucchini , sliced
• 2 large tomatoes , chopped
• 2 cups sliced fresh mushrooms
• 1 large onion , sliced into rings
• 1 green or red bell pepper , sliced

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. 3 Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. 4 Bake in preheated oven until vegetables are tender, about 45 minutes.

Nutrition per serving