7 Veggie-Packed Casseroles to Make This Summer
Your farmers' market haul is great for making salads—but it can also play a starring role in these bake-it-all-in-one-dish dinners.
By Lynn Andriani
A Chance for Eggplant to Shine
Traditional Greek moussaka is made with ground meat (often lamb) and eggplant—but in her new book, One Pan, Two Plates: Vegetarian Suppers, Carla Snyder lets the dark purple nightshade steal the show. She creates a one-pan, meatless version of the Mediterranean casserole, and while it's meant to serve two, you could easily double the recipe, or serve it alongside a salad, bread and an assortment of dips for a casual supper.
Get the recipe: Moussaka
Get the recipe: Moussaka
Published 07/18/2016