Blogfinger

Photo by Eileen Goldfinger

By Eileen Goldfinger, Food and Garden Editor @Blogfinger

preheat oven 350 degrees

1  9″ square oven proof casserole dish

1 medium eggplant, peeled and sliced 1/4″ rounds

2 large beef steak tomatoes, sliced  1/4″ rounds

1 zucchini, sliced in 1/4″ rounds

1 large onion, sliced in 1/4″ rounds

4 small sweet peppers, any color, remove seeds and ribs, cut in quarters

4 ounces mozzarella, thinly sliced

10-12 basil leaves, ripped

1 teaspoon fresh thyme leaves

4 tablespoons fresh parsley leaves, no stems

1/8 teaspoon salt

1/4 teaspoon freshly grated black pepper

3 cloves garlic, thinly sliced

4 tablespoons freshly grated parmesan reggiano

6 tablespoons extra virgin olive oil

Rub the casserole dish with  2 tablespoons olive oil.

Layer half the vegetables in the dish — layer of eggplant, of onion (take rings apart and layer),  of zucchini and of peppers.

Next layer the mozzarella, basil, thyme, parsley, salt, pepper and garlic.

Repeat the vegetable layers using the remaining vegetables. Drizzle 2 tablespoons of olive oil on top.

Place in oven and bake for 1/2 hour.  After that time, use a spatula to press down on vegetables in dish to flatten.  Sprinkle the vegetables with the grated parmesan reggiano cheese. Drizzle 2 tablespoons of olive oil on top. Cover dish with aluminum foil and bake for another 30 minutes or until the vegetables are soft.

Serves 2 as a main dish or 4 as a side dish.

Editor’s Note:  The eggplant and tomatoes came from Lauri’s Market on Atkins Avenue in Neptune Township. The herbs are from Eileen’s garden. All the other ingredients are from Wegmans.

MICHAEL GIACCHINO, soundtrack composer. He’s from New Jersey.

“Special Order” from the  Disney-Pixar film  “Ratatouille”