Ingredients:
1/2 cup bulgur
2 lbs zucchini, peeled and thinly sliced
2 lbs tomatoes, thinly sliced
1 eggplants, peeled and thinly sliced
5 cloves crushed garlic
6 ounces swiss cheese, shredded
4 tablespoons parsley, chopped
salt, to taste
pepper, to taste
2 teaspoons olive oil
Directions:
Spray a 9 x13 pan with Pam and scatter the bulgur over the bottom, to soak up excess juice.
Cover the bottom of the pan with zucchini slices, in a single layer, you are making levels, like lasagna, so don’t worry about leftovers.
Cover the zucchini with tomato slices, salt, pepper, crushed garlic, a good sprinkling of chopped parsley, and a bit of cheese.
Same with the eggplant.
Start again, making the same layers in the same order until you are out of ingredients, and ending with some cheese and a touch of olive oil.
Bake in a 375-400 degree preheated oven about 40-45 minutes, it depends on the thickness of the slices of your veggies, so be sure to check.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.