We recently brought a new house, which means having people over to visit and more cooking to be done! This make me very happy, socialising and cooking!
This dish is a perfect side to any main dish. I served it along side a curry and they went really well together.
INGREDIENTS
1x eggplant, halved lengthways and sliced in 1cm parts.
5x potatoes, cut into 1cm slices
6x tomatoes, cut into 1cm slices
2x zucchinis, cut into 1cm slices
4x slices of bread
1/2 bunch parsley
1/2 cup grated Parmesan cheese
Handful of Pinenuts
METHOD
1. Tear the bread into pieces and place in food processor. Tear up parsley and add in with Parmesan and Pinenuts. Blitz until it resembles bread crumbs.
2. Place 1/3 of the breadcrumb mixture onto the base of an ovenproof dish. Layer the veggie in the dish (see picture) I layered, eggplant, potato, tomato then zucchini.
3. Pour remaining breadcrumbs over the top of the stacks vegetables and spread evenly. Drizzle with oil.
4. Bake at 180c for 20-30 minutes.
Ready for the oven.
Finished product
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