Ingredients
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salt, to taste
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1/2 cup grated fresh parmesan cheese
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2 teaspoons chopped fresh oregano
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1/4 teaspoon fresh ground black pepper (or to taste)
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4 garlic cloves, minced
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6 plum tomatoes, cut into 1/4-inch thich slices
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2 medium zucchini, cut into 1/4-inch slices
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1 lb Japanese eggplant, cut diagonally in 1/4-inch slices
Instructions
- Coat a baking sheet with cooking spray.
- Place eggplant slices in a single layer of the baking sheet.
- Coat slices with cooking spray; sprinkle with salt.
- Bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
- In a small bowl, mix together the cheese, oregano, pepper, and garlic.
- Arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
- Place half the tomato slices over the eggplant.
- Top with half the zucchini slices; sprinkle with half the cheese mixture.
- Repeat layers; bake, covered, at 375° for 1 hour.
- Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.