This vegetable specialty takes its name from the glazed earthenware dish in which it is traditionally baked. Lovely presentation and great taste! This recipe came from Country Living magazine.
- 6 cloves garlic, halved lengthwise
- 3 small eggplants, sliced crosswise into 1/4 inch thick rounds (about 2 pounds)
- 4 medium onions, sliced into 1/4 inch rounds (about 1 3/4 pounds)
- 6 medium tomatoes, sliced crosswise into 1/4 inch rounds (about 2 pounds)
- 3 tablespoons extra virgin olive oil
- 1⁄4 teaspoon salt
- 1 (8 ounce) package mozzarella cheese, thinly sliced
- 2 tablespoons fresh thyme leaves
- fresh thyme sprig (optional)
- Heat oven to 400*F.
- LIghtly oil 12x9" oval baking dish.
- In bottom of baking dish, scatter garlic halves.
- Starting at one side of dish, create 3 lengthwise rows of vegetables, alternating slices of eggplant, onion, and tomato, that are standing on edge, until dish is full.
- Brush vegetables with 2 tbls.
- olive oil and sprinkle with the salt.
- Bake 45 to 55 minutes or until eggplant is very tender.
- Carefully remove baking dish from oven and randomly insert cheese slices into vegetable rows.
- Brush with remaining 1 tbls.
- oil and sprinkle with thyme leaves.
- Return baking dish to oven and bake 12 to 15 minutes or until cheese melts.
- Cool at least 10 minutes before serving.
- top with thyme sprigs, if desired.