Eggplant Aubergine And Tomato Crisp

I got this from the delicious living magazine (oct. 2006). they have quite a few good recipes this month. i used sourdough bread for the breadcrumbs since i had a ton of it and it still turned out great. not sure if the sourdough made it better or not. have to try it the regular way too. i also used all dry seasonings, instead of fresh. it's a little time consuming, but great on a fall day. oh, don't bother to peel the eggplant. it was fine unpeeled.

Steps

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.

Ingredients

olive oil, balsamic vinegar, garlic cloves, fresh basil, dried oregano, salt & fresh ground pepper, eggplants, yellow bell pepper, tomatoes, fresh parsley, whole wheat breadcrumbs, dried thyme, fresh rosemary, parmesan cheese, fresh lemon juice, basil leaves