1 eggplant cut into 1/4 inch rounds
3 tomatoes cut into 1/4 inch rounds
2 bell peppers chunked
4 zucchini squash chunked
garlic powder
dried basil
kosher salt
olive oil
5 sprigs fresh rosemary *I don't think the rosemary added any flavor, I just try to use it a lot because it grows like a weed in my yard
Preheat oven to 350. Cut and salt the eggplant and let sit for one hour. Shake water off eggplant and place one layer in bottom of casserole dish that has been coated with olive oil. Top with zucchini, peppers and tomato. Sprinkle with garlic powder, basil and salt (to taste). Repeat layering with remaining veggies and seasonings. Place rosemary on top and drizzle with olive oil. Bake covered for 40 minuets. Serves 4 as a main dish.
For Janine.
I had a failed attempt at making this awhile back. It came out "soggy". I'll have to try out your recipe and let you know how it turns out.
ReplyDeleteSalting and draining the eggplant prior to baking is very important to release excess water, otherwise it is released during baking which can lead to a "soggy" dish. You can also try slicing it thinner if your eggplant is very large.
ReplyDeleteHope that helps, let me know how it turns out.
Cheers.