EGGPLANT (AUBERGINE) AND TOMATO CRISP

Eggplant (Aubergine) and Tomato Crisp image

Provided by WI Cheesehead

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

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
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

Steps:

Preheat oven to 425°. 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.