| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant, cut into; 1/4-inch slices |
| 2 |
|
Zucchini, cut into; 1/4-inch slices |
| 2 |
|
Yellow squash, cut into; 1/4-inch slices |
| 2 |
c |
Tomato concasse; (peeled, seeded and diced) |
| 1 |
c |
Diced red pepper |
| 1 |
c |
Diced yellow onion |
| 2 |
tb |
Chopped garlic |
| 2 |
tb |
Each chopped parsley, basil, and oregano |
| 1 |
c |
Grated Parmesan cheese |
| 4 |
tb |
Olive oil |
|
|
Salt and black pepper |
INSTRUCTIONS
Preheat oven to 350 degrees. In a colander toss eggplant slices with about
1 tablespoon salt, cover with a small plate, weight, and leave to drain 30
minutes. Rinse eggplant sliced and pat dry. In a bowl combine tomatoes,
onions, peppers, and garlic. In another bowl combine olive oil, herbs and
1/2 cup of Parmesan cheese. Oil an 8x10-inch baking dish.
Cover bottom of dish with a layer of eggplant slices, slightly overlapping.
Drizzle with herbed oil, and season with salt and pepper. Top with
zucchini, then summer squash, seasoning each layer. Top with about 1/3 of
tomato mixture. Repeat with remaining vegetables, oil and tomato mixture,
ending with a layer of sliced vegetables. Top with remaining cup of
Parmesan. Bake 40 minutes or until vegetables are tender and top is lightly
browned. Allow to cool slightly before cutting and serving.
Yield: 8 to 10 side dish servings
Recipe By :ESSENCE OF EMERIL SHOW#EE073
Posted to MC-Recipe Digest V1 #299
Date: Tue, 12 Nov 1996 22:19:15 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”