Eggplant & Zucchini Towers

This time of the summer the eggplant is so beautiful and plentiful. I love trying something new with a blend of summers flavors. Eggplant & Zucchini Towers make a wonderful side dish or stuff between some ciabatta bread for a great sandwich!

• 1/2 cup plus 2 tsp. extra virgin olive oil, plus more as needed
• Salt and freshly ground pepper
• 4- 6 garlic cloves, minced
• Small bunch of basil leaves, coarsely chopped
• 1 Tbs. chopped fresh oregano
• 1/4 cup chopped fresh cilantro
• 4 sweet onions, sliced 1⁄4 inch thick
• 1 eggplant, sliced 1/4 inch thick
• 5 tomatoes, sliced 1/4 inch thick
• 4 zucchini, halved crosswise and sliced lengthwise 1/4 inch thick
• 1/2 cup coarsely grated Pecorino Romano cheese (This is made from Sheep milk, so allergies to cow’s milk is allowed)

Directions:
Preheat an oven to 425°F.

In a large sauté pan over medium-high heat, warm 6 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat.

Rub the bottom and sides of a sheet pan with olive oil. Place 8 eggplant slices in a single layer in the pan and season with salt. Top each with 1 tsp. onion mixture and 1 tomato slice and season with salt. Top each with 1 tsp. onions and 2 zucchini slices and season with salt. Top each with 1 tsp. onions. Repeat the layering 2 more times, ending with the zucchini. Drizzle each vegetable stack with 1 tsp. olive oil.

Bake until the vegetables are tender, about 40 minutes. Sprinkle each stack with cheese and bake for 7 to 10 minutes until melted. Let the vegetables rest for 5 minutes before serving.

Recipe by Cindy Karas from “Gourmet Sensations, Healthy Food Alternatives”

Eggplant & Zucchini Towers