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Baby Eggplant, Summer Tomato and Basil Casserole

A home-style Baby Eggplant, Summer Tomato and Basil Casserole made with Olive Oil I Omitted, Fresh Lemon Juice, Tomatoes Cut Into Inch Slices, Parmesan Cheese Grated, and Thyme Or Dried Thyme. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 16
• 4 clove
• 1/2 cup
• 2 tbsp
• 4
• 7 tbsp
• 1 bunch
• My Additions
• Zucchini Sliced Thin
• Cheddar Cheese

Method (preview)

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Bake the Eggplant

3. 3

   Place one layer of eggplant, skin side down in a shallow 13 X 9-inch casserole.

4. 4

   Then sprinkle with 1 tablespoon of the lemon juice and pepper to taste.

5. 5

   Arrange a layer of half the tomatoes over the eggplant and sprinkle with 3 tablespoons of the Parmesan.

6. 6

   Sprinkle half the thyme evenly over the cheese and completely cover with a layer of basil.

7. 7

   Add the garlic if you didn't bake with it.

8. 8

   I used sliced garlic in this recipe and it worked fine.

9. 9

   Drizzle with 2 tablespoons of the oil.

10. 10

    Repeat layers, using the remaining layer ingredients including all the Parmesan.

11. 11

    Cover the baking pan tightly with aluminum foil and bake 45 minutes.

12. 12

    Toward the end of the baking time, remove the foil and top with Cheddar cheese if desired.

13. 13

    Continue to bake.

14. 14

    When finished baking serve immediately.

15. 15

    Serving Size: 8

16. 16

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0