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Ingredients:
- 1 large white onion, cut into thin slices (optional).
- 1 1/2 lb mozzarella cheese, cut into 1/4-inch slices
- 3 large tomatoes, cut into 1/2-inch slices
- 1 large eggplant
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Directions:
Cut the eggplant lengthwise once, then slice crosswise into semidisks
about 3/4 inch thick. In a shallow casserole dish (2 in. deep), stand
some slices of eggplant on the narrow cut edge, to make a row, then follow this with slices of tomato cheese and onions, until the whole dish is full. It should appear from the top to have bands of red, white, and black.
Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25-30 minutes at 350 deg. F.
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