InternetMom13

This vegetable specialty takes its name from the glazed earthenware dish in which it is traditionally baked. This recipe may be assembled, wrapped tightly, and refrigerated several hours before it is baked.

Serves: 4

4 cloves garlic, halved lengthwise
3 small (about 2 pounds) eggplants, sliced crosswise into 1/4-inch-thick rounds
4 medium-size (about 13/4 pounds) onions, sliced crosswise into 1/4-inch-thick rounds
6 medium-size (about 2 pounds) tomatoes, sliced crosswise into 1/4-inch-thick rounds
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1 8-ounce package mozzarella, thinly sliced
2 tablespoons fresh thyme leaves
Fresh thyme sprigs (optional)

1. Heat oven to 400 degrees F. Lightly oil 12- by 9-inch oval baking dish. In bottom of baking dish, scatter garlic halves. Starting at one side of dish, create 3 lengthwise rows of vegetables, alternating slices of eggplant, onion, and tomato, that are standing on edge, until dish is full. Brush vegetables with 2 tablespoons olive oil and sprinkle with the salt.

2. Bake 45 to 55 minutes or until eggplant is very tender. Carefully remove baking dish from oven and randomly insert cheese slices into vegetable rows. Brush with remaining 1 tablespoon oil and sprinkle with thyme leaves. Return baking dish to oven and bake 12 to 15 minutes or until cheese melts.

3. Cool at least 10 minutes before serving. Top with thyme sprigs, if desired.

Calories: 205
Total Fat: 10.0 g
Cholesterol: 22.0 mg
Sodium: 188 mg
Carbohydrates: 20 g
Fiber: 7.00 g
Protein: 9.0 g

donna915

I did a search for eggplant and this one came up.. it sounds good and different from anything I have made..

lorepoetess

This recipe sounds so good!Thanks for sharing!