1 small eggplant (about 1 pound)
Trim eggplant; cut crosswise into 1/4-inch thick slices. Core and seed red and yellow peppers; cut into rings. Slice tomatoes thinly. Set vegetables aside.
1 each sweet red and yellow pepper
1 small onion, sliced
2 cloves garlic, minced
2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
1 cup shredded light sis-style cheese
1/2 cup shredded part-skim mozzarella cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup fresh bread crumbs
1 tablespoon butter
In bowl, toss together onion, garlic and thyme. In separate bowl, toss together Swiss and mozzarella cheeses.
Arrange half of the eggplant, overlapping slightly, in lightly greased 8-inch square baking dish. Sprinkle with half each of the salt and pepper. Top with red pepper and half each of the onion mixture, tomatoes and cheese. Repeat layers once, using yellow pepper. Sprinkle with bread crumbs; dot with butter.
Bake in 400ºF oven for 45 to 55 minutes or until golden and vegetables are softened. Let stand for 10 minutes before serving.
It is incredibly yummy! I make it several times a month.
Anonymous, Location not stated.
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