Ingredients
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6 cloves garlic, halved lengthwise
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6 medium tomatoes, sliced crosswise into 1/4 inch rounds (about 2 pounds)
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3 tablespoons extra virgin olive oil
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1/4 teaspoon salt
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1 (8 ounce) package mozzarella cheese, thinly sliced
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4 medium onions, sliced into 1/4 inch rounds (about 1 3/4 pounds)
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3 small eggplants, sliced crosswise into 1/4 inch thick rounds (about 2 pounds)
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2 tablespoons fresh thyme leaves
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fresh thyme sprig
Instructions
- Heat oven to 400*F.
- LIghtly oil 12x9" 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 tbls.
- olive oil and sprinkle with the salt.
- 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 tbls.
- oil and sprinkle with thyme leaves.
- Return baking dish to oven and bake 12 to 15 minutes or until cheese melts.
- Cool at least 10 minutes before serving.
- top with thyme sprigs, if desired.
- Enjoy!