A beautiful and delicious French dish
Cut the stem off of the eggplant and cut lengthwise into 1 inch (2.5 cm) pieces.
Trim the zucchini and cut lengthwise into 1/2-inch pieces. Set aside.
Lightly grease a baking sheet with olive oil. Place the eggplant and zucchini slices on the cookie sheet. Brush the tops of the vegetables with olive oil. Roast in a 400°F (200°C) oven for about 10-15 minutes. Remove and let cool. Season with salt and pepper.
Brush the oval roaster with the olive oil. Place a layer of the eggplant on the bottom.
Remove the cores from the tomatoes and cut into ¼-in. (5 mm) slices. Layer the tomatoes over top of the eggplant, followed by the zucchini and red peppers.
Sprinkle with the basil and top with the crumbled goat’s cheese and the Swiss cheese.
In a small bowl, combine the bread crumbs and Romano cheese.
Sprinkle the mixture evenly over the cheeses.
Place in a preheated 375°F (190°C) oven for 30 to 40 minutes until the bread crumbs are golden and mixture is bubbling.
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Ingredients
Directions
Cut the stem off of the eggplant and cut lengthwise into 1 inch (2.5 cm) pieces.
Trim the zucchini and cut lengthwise into 1/2-inch pieces. Set aside.
Lightly grease a baking sheet with olive oil. Place the eggplant and zucchini slices on the cookie sheet. Brush the tops of the vegetables with olive oil. Roast in a 400°F (200°C) oven for about 10-15 minutes. Remove and let cool. Season with salt and pepper.
Brush the oval roaster with the olive oil. Place a layer of the eggplant on the bottom.
Remove the cores from the tomatoes and cut into ¼-in. (5 mm) slices. Layer the tomatoes over top of the eggplant, followed by the zucchini and red peppers.
Sprinkle with the basil and top with the crumbled goat’s cheese and the Swiss cheese.
In a small bowl, combine the bread crumbs and Romano cheese.
Sprinkle the mixture evenly over the cheeses.
Place in a preheated 375°F (190°C) oven for 30 to 40 minutes until the bread crumbs are golden and mixture is bubbling.
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