Eggplant (Aubergine) and Tomato Crisp

Recipe by WI Cheesehead
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
  • Place vegetables on a large baking sheet. Jellyroll pan works nice.
  • Cover with foil and bake for 10 minutes.
  • Remove foil and bake another 10 minutes.
  • Lightly coat a shallow casserole or gratin dish with cooking spray.
  • Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
  • Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
  • Mix together all topping ingredients except fresh basil leaves.
  • Sprinkle over vegetables.
  • Bake for 30 minutes. Garnish with fresh basil leaves.