Ingredients:
1 lb Japanese eggplants, cut diagonally in 1/4-inch slices
salt, to taste
1/2 cup grated fresh parmesan cheese
2 teaspoons chopped fresh oregano
1/4 teaspoon fresh ground black pepper ( or to taste)
4 garlic cloves, minced
6 plum tomatoes, cut into 1/4-inch thich slices
2 medium zucchini, cut into 1/4-inch slices
Directions:
Coat a baking sheet with cooking spray.
Place eggplant slices in a single layer of the baking sheet.
Coat slices with cooking spray; sprinkle with salt.
Bake in a 375F oven for 16 minutes, turning eggplant after 8 minutes.
In a small bowl, mix together the cheese, oregano, pepper, and garlic.
Arrange half the eggplant slices in an 8×8 square baking dish that has been coated with cooking spray.
Place half the tomato slices over the eggplant.
Top with half the zucchini slices; sprinkle with half the cheese mixture.
Repeat layers; bake, covered, at 375F for 1 hour.
Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.
Servings: 8
Time preparation: 30 min.
Time total: 116 min.