Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


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No, there isn’t a rat in this dish, nor was it prepared by one as in the popular Disney movie! 🙂 It is a wonderful vegetable side though.  I found the recipe on allrecipes (of course).  I did make a few changes to it though.  I used Asian eggplant, since I had heard it is less bitter than the traditional eggplant you find (Most grocery stores carry them, but if you must use a purple one try to find a smallish one that will be less woody and taste less bitter). I also omitted green peppers.  Instead of layering them like the recipe called for I arranged them in a circle in the oval baking dish I was using.  I increased the amounts for more servings.

I liked this dish.  I may even like eggplant! It is a little time consuming to arrange it nicely, but if you are in a hurry arrange them however you wish.


adapted from

Serves 6


  • 1 Tbsp olive oil
  • 5 cloves of garlic
  • 1 Tbsp dried parsley flakes
  • 2 Asian eggplants (larger than a cucumber, but much like the shape of one and a little more pinkish in color)
  • 1 tsp Kosher salt
  • 1/2 cup grated Parmesan cheese
  • 3 zucchini, sliced
  • 1/2 of a sweet Maui onion, thinly sliced
  • 2 cups sliced mushrooms
  • 3 large tomatoes, thinly sliced


Preheat the oven to 350F.  Spray the baking dish with cooking spray.

Heat the olive oil in a large non stick skillet.  Sauté the garlic until lightly browned.  Add the sliced eggplant and dried parsley.  Sauté until the eggplant is tender, but still holds its shape.  Season with salt.

Arrange the eggplant in an oval dish starting along the outside edge and working in. Alternate the slices of eggplant with slices of zucchini, tomatoes, onion, and mushrooms. As you work, add in more slices to make the vegetables almost stand on edge, filling in where you have gaps.  Sprinkle the the vegetables with Parmesan cheese. Season with salt and pepper.

Bake in a preheated oven for 45 minutes.  Enjoy.

Printable Recipe

I will make the dish again with the changes I made.


Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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