Eggplant and Zucchini Casserole

Instructions

1. 1

   **Preheat the Oven**: Preheat your oven to 375°F (190°C).

2. 2

   **Prepare the Vegetables**:

3. 3

   Salt the sliced eggplant and let it sit for about 15 minutes to draw out moisture. This helps to reduce bitterness and prevents it from becoming too soggy in the casserole. Rinse and pat dry.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the leeks until soft, about 3-4 minutes.

5. 5

   Add the chopped mushrooms and cook until they release their moisture, about 5 minutes. Season with salt, pepper, and Italian seasoning.

6. 6

   **Cook the Meats**:

7. 7

   Push the vegetables to one side of the skillet and add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

8. 8

   Stir in the shredded chicken and combine with the veggies. Cook for another 2-3 minutes until everything is heated through. Remove from heat.

9. 9

   **Layer the Casserole**:

10. 10

    In a baking dish, drizzle with olive oil. Begin layering by placing a layer of eggplant slices at the bottom, followed by a layer of the meat and vegetable mixture, and then a layer of zucchini slices.

11. 11

    Repeat the layers until all ingredients are used, finishing with a layer of zucchini on top.

12. 12

    **Bake**:

13. 13

    Drizzle a little olive oil on top and cover with foil. Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is slightly crispy and the vegetables are tender.

14. 14

    **Garnish and Serve**:

15. 15

    Let the casserole sit for about 10 minutes before serving. Garnish with fresh basil or parsley if desired.