Greek Baked Vegetables
2 small eggplants (about 1-1/2 pounds)
Slice eggplant thinly; layer in colander set over bowl, sprinkling layers with 1-1/2 teaspoons of the salt. Let stand for 30 minutes. Rinse eggplant well and pat dry.
2 teaspoons salt
2 onions, sliced
4 cloves garlic, minced
2 teaspoons chopped fresh thyme or 1 teaspoon
1/2 teaspoon pepper
1/4 cup olive oil
2 zucchini, sliced
4 tomatoes, sliced
1/3 cup freshly grated parmesan cheese
Arrange onions in single layer in 13- x 9-inch (3 L) baking dish. Combine remaining salt, garlic, thyme and pepper; sprinkle one-quarter over onions. Sprinkle with one-quarter of the oil. Layer with eggplant, then zucchini, then tomatoes, sprinkling each layer with one-quarter of the spice mixture and oil. Cover and bake in 350°F (180°C) oven for 40 minutes. Sprinkle with Parmesan; bake, uncovered, for 25 minutes or until vegetables are tender.
Makes 8 side servings.
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