By Chef #901913 on November 11, 2008
"The Recipe is a Greek-Italian melange that is made in Athens, in Italian restaurant. The juice that the tomato and eggplant give off while baking becomes the sauce for the dish, or sopping up with a crusty breadc."
Serving Size: 1 (320 g)
Servings Per Recipe: 6
"Eating Well does it again! I made it pretty much as written. It was easy, and very good. Even my 12 year old liked it (I don't think she would have tried it, except she thought it was zucchini, LOL). I will definitely make this often when we are grilling, grill the vegetables first, then throw the meat on while you pop the towers into the oven."