Eggplant Provencal - cooking recipe

Ingredients

1 Tbsp. chopped fresh basil
1 Tbsp. chopped thyme
1 Tbsp. chopped oregano
1 Tbsp. chopped rosemary
1 small eggplant
1/4 c. olive oil
3 small onions, cut into 4 slices
2 medium tomatoes
3 small green peppers
6 large cloves garlic, minced
1/4 c. Parmesan cheese
1/4 c. (1 oz.) shredded Gruyere cheese

Preparation

Peel and cut eggplant.
Peel and cut tomatoes into 6 slices; cut green pepper into 4 rings each.
Combine herbs; set aside. Place 6 eggplant slices in greased 12 x 8 x 2-inch baking dish. Drizzle with 1/4 teaspoon olive oil.
Lightly salt and pepper and 1/4 teaspoon herb mix.
Layer 6 onion rings, 6 tomato slices and 6 green peppers on top.
Repeat oil and seasonings.
Sprinkle each stack of vegetables with 1/4 teaspoon minced garlic.
Repeat seasoned layers with remaining ingredients in a second 12 x 8 x 2-inch dish.
Cover and bake at 350\u00b0 for 40 minutes.
Uncover and sprinkle with 2 tablespoons Parmesan and Gruyere.
Bake 5 minutes more.
Makes 12 servings.