2 T. OLIVE MILL olive oil, such as Ascalana
3 cloves garlic, minced
2 t. dried parsley
1 eggplant, cut into ½” cubes
1 cup grated parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Preheat oven to 350.  Coat bottom and sides of a 1 ½ quart casserole dish with 1 T. oil.  Heat remaining oil in a skillet over medium heat.Saute garlic until browned.  Mix in parsley and eggplant.  Saute until soft, about 10 minutes.  Season with salt to taste.  Spread eggplant mixture evenly across bottom of casserole dish.  Sprinkle with a few T. of cheese.  Spread zucchini in even layer over eggplant, salt and pepper and add more cheese.  Continue layering in this manner with each vegetable.  Bake for 45 minutes and enjoy!

California Ascalana Extra Virgin...

Style:  Medium - This oil is the product of the first cold pressing and is unfiltered from the Ascalana varietal. The flavor profile is bold with hints of herbs and pepper. Herbaceous! Great for everyday use such as drizzling over...