Follow these steps for perfect results
eggplant
sliced
salt
onions
thinly sliced
sweet red peppers
seeded and sliced
garlic cloves
minced
olive oil
divided
zucchini
sliced
tomatoes
sliced
black pepper
fresh ground
dried thyme
dried rosemary
breadcrumbs
parmesan cheese
grated
Slice the eggplant and sprinkle with salt. Place in a colander for 30 minutes to remove bitter juices.
Rinse the eggplant under cold water and pat dry.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Saute the eggplant, onions, sweet peppers, and garlic in 4 tablespoons of olive oil until golden.
Spread the sauteed mixture over the base of a shallow, ovenproof dish.
Use a potato peeler to remove strips of peel from the zucchini, leaving some vertical stripes.
Thinly slice the zucchini and tomatoes.
Arrange the zucchini and tomato slices in alternating rows over the sauteed vegetable mixture, overlapping like fish scales.
Season with salt and pepper, rosemary, and thyme.
Bake in the preheated oven for 25 minutes, until golden.
Remove the dish from the oven.
Sprinkle with bread crumbs and Parmesan cheese.
Drizzle with a little more olive oil, if desired.
Bake for an additional 10 minutes until crisp and golden.
Serve hot, warm, or cold.
Expert advice for the best results
For a richer flavor, add a layer of goat cheese before baking.
Use a mandoline for even slicing of vegetables.
Adjust the herbs to your liking.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Layered attractively in the baking dish, garnish with fresh herbs.
Serve as a side dish with grilled meats or fish.
Enjoy as a light vegetarian main course with crusty bread.
Complements the flavors of the vegetables.
Discover the story behind this recipe
A staple of Provençal cuisine, showcasing seasonal vegetables.
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