Eggplant & Zucchini Casserole

Serve this Eggplant and Zucchini Casserole with Peter Vella Chablis.

Ingredients (serves )

1	Eggplant, peeled and cut into 1/4-inch thick rounds
2	Zucchini, cut into 1/4' thick rounds
Olive oil, for brushing onto cookie sheet and vegetables
2	Large tomatoes cut into 1/4" rounds
1 cup	Fontina cheese, grated
1 cup	Mozzarella cheese, grated
1/2 cup	Parmesan cheese, grated
1 lb.	Ham, thinly sliced
Salt and pepper to taste

Directions

Preheat oven to 375 degrees. Brush a large cookie sheet with olive oil.
Place a single layer each (side by side, not atop each other) of eggplant and zucchini slices on the cookie sheet.
Brush olive oil generously on top of the slices.
Sprinkle slices with salt and pepper, then bake for 20 minutes.
Remove from the oven and let cool.
Repeat the process until all the vegetables are cooked.
In a medium sized bowl, mix together the cheeses. Set aside half of the cheese mixture.
In a two-quart casserole dish, create a layer with one third of the zucchini, eggplant, tomato, ham, and cheese mixture.
Layer two more times then top with remaining cheese.
Cover with foil and bake for 30 minutes at 375 degrees, then serve and enjoy.

This casserole recipe pairs perfectly with our Chablis, which has a clean, refreshing taste that is accented by soft floral notes and a smooth finish.