My grandmother created a baked vegetable dish one summer when her garden produced an abundance of tomatoes and zucchini. It was layers of sliced tomato,onion, and zucchini with mozzarella cheese in between each layer. Her dish inspired this little creation of mine. You do need to allow a two to three hour window to prepare this since this dish does include eggplant.
*To prepare the eggplant wash, slice thinly, place in a colander, and sprinkle with salt. Allow it to sit for an hour then rinse with cold water or you can simply soak the sliced eggplant in cold salted water for an hour then rinse and pat dry. This process removes the bitter taste from the eggplant.
*4-5 small eggplants or 2 medium sized washed and thinly sliced ( make sure you follow preparation stated above!)
1 large zucchini washed and thinly sliced
1 large tomato sliced
1/2 sweet onion thinly sliced
2 TBS Expeller Pressed Safflower oil
2 tsp Italian Seasoning
Salt & Pepper to taste
1/4 cup of goat cheese
1/4 cup of parmesan cheese
Preheat oven to 350 degrees. Coat a small casserole dish with nonstick spray. Toss eggplant and zucchini in oil, italian seasoning, salt and pepper in a large bowl. Mix the two cheese together in a small bowl and set aside. Place one layer of eggplant mixture in baking dish then top with 1/3 of cheese mixture. To that top with a layer of tomato and onion then repeat process starting with eggplant mixture. The final layer should be cheese. Cover dish with foil and bake for 45 minutes or until desired tenderness.