I’ve made several dishes similar to this in the past and have always been pleased. This one needs a little tweaking on the herbs(or maybe because I deviated from the recommended) to give it some kick. Adapted from Cooking Light, June 2010
- 1 pound Japanese eggplant, cut into 1/2-inch cubes
- 1 pound zucchini, cut diagonally into 1/4-inch-thick slices(I used green and yellow)
- 1 pound large beef steak tomatoes, seeded and cut into 1/4-inch-thick slices
- 1 1/2 T extra-virgin olive oil, divided
- 1/4 tsp salt, divided
- 1/4 tsp freshly ground black pepper, divided
- 4 ounces French bread baguette(I used whole wheat from Whole Foods)
- 1 cup fresh grated Parmigiano-Reggiano cheese
- fresh dill
- 2 garlic cloves, minced
- 1/4 cup fat-free vegetable broth
- Preheat oven to 375.
- Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375 for 15 minutes. Arrange half of the eggplant in a single layer in a glass 9×13 pan coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 tsp oil evenly over vegetables. Sprinkle vegetables with salt and pepper.
- Place bread in a food processor; process until coarse crumbs measure 2 cups(I didn’t use all 4 oz of bread). Add cheese, herbs and garlic to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper and breadcrumb mixture.
- Pour broth over the top. Bake at 375 for 1 hour until vegetables are tender and topping is browned.