I made this with a few tips from other reviewers. I sautéed the vegetables before layering and used panko instead of stuffing. Here’s how I did it: one layer eggplant, cheese, panko, sweet potato, cheese, panko then a layer of zucchini, summer squash, onion, mushroom followed by cheese and panko. I topped it with a sundried tomato pesto sauce.
Previous reviewers were right - it is all about the creole seasoning you choose.
I was limited to options available at my local supermarket so I went with Zatarain's. I made this for a potluck and needed to double it. After reviewing most of the reviews, I used four cans of petite diced tomatoes with no salt, fresh ground salt and pepper, basil instead of parsley, half an onion and a small jalapeño. I sautéed the onion, pepper and garlic then added the tomatoes. I seasoned that mixture with creole seasknjng before mixing one pound of bow tie pasta (agreed with the reviews that said they would decrease pasta amount) . I only used Parmesan cheese but plan to offer mozzarella cheese at the potluck.
My deep south coworkers raved about this green bean dish that a Bostonian made! This is a winning recipe. I did use smoke paprika and red potatoes as suggested in a few comments.
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