Eggplant, Tomato and Zucchini Casserole

Preheat oven to 425 degrees F.

Place sliced eggplant and zucchini on two separate baking sheets lined with tin foil (and sprayed with cooking spray). Toss veggies in a bit of olive oil and season with salt and pepper. Roast for 15 minutes and then remove from oven.

Meanwhile, sauté the chopped shallot in a bit of olive oil over medium heat on the stovetop. Once fragrant and softened, add tomatoes and continue to cook for 3 – 4 minutes until tomatoes are soft and releasing juices. Season mixture with salt and pepper and remove from heat.

Spray an 8 x 8 casserole dish with cooking spray.

Layer half of the eggplant on the bottom of dish and top with one-third of tomato mixture. Place half of the zucchini on top of tomatoes and crumble one-third of feta on top. Sprinkle with half of the chopped basil.

Repeat these layers, ending with feta cheese and basil on top. Add remaining 1/3 of tomato mixture and feta.

Sprinkle with panko crumbs and a drizzle olive oil over crumbs to lightly moisten. Season the top with additional salt and pepper.

Bake 20 – 25 minutes on top rack until sides are bubbly and panko crumbs are browned.