Eggplant (Aubergine) And Tomato Crisp - cooking recipe

Ingredients
    Filling
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    6 garlic cloves, minced
    4 tablespoons fresh basil, chopped
    1/2 teaspoon dried oregano
    salt & fresh ground pepper, to taste
    2 medium eggplants, peeled and cut into 1/2-inch slices
    1 yellow bell pepper, cut into 1/2-inch strips
    4 large ripe tomatoes, cut into 1/4-inch slices
    Topping
    3 tablespoons chopped fresh parsley
    6 cups whole wheat breadcrumbs
    1 teaspoon dried thyme
    2 teaspoons chopped fresh rosemary
    1/2 cup freshly grated parmesan cheese
    2 tablespoons fresh lemon juice
    2 tablespoons olive oil
    salt & fresh ground pepper, to taste
    basil leaves, for garnish
Preparation
    Preheat oven to 425\u00b0. 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.

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