Bev's Recipe Collection

• 2 medium onions, cut into thin rounds
• 1 medium eggplant, cut into thin rounds
• 3 medium zucchini, cut into thin rounds
• 5 medium tomatoes, cut into thin rounds
• 4 garlic cloves, crushed
• 1 T dried thyme (or 3 T fresh)
• 1/2 C extra virgin olive oil
• sea salt
• grated Parmesan cheese

Wash and slice all the vegetables as specified above.  Rub a small amount of olive oil on the bottom and sides of a deep roasting pan.  Crush the garlic and rub that on as well.  Add sliced onion in a single layer.  Sprinkle with salt and thyme and drizzle with olive oil.  Continue layering with the eggplant, zucchini and tomatoes, sprinkling each layer with salt, thyme and olive oil.  Cover and bake at 350 degrees until the vegetables are soft and tender, about an hour.  Uncover, sprinkle on the grated Parmesan and reheat briefly to melt.  Serve immediately, or keep for a day or so.  I’ve heard they are better the next day, but we didn’t get to experience that!

from “Grow Alabama”