Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

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  11. 1 eggplant, sliced

  12. 4 Roma tomatoes, sliced

  13. 1/4 inch thick

  14. 1 bulb fennel, thinly sliced

  15. 1/2 cup (2 ounces) Wisconsin Italian Sharp* cheese, thinly sliced

  16. 1 ounce olive oil, infused with garlic and basil

  17. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. In a saucepan, sauté fennel until tender; reserve.

  2. Spread olive oil on a cookie sheet; arrange tomato and eggplant slices in a single layer. Add salt and pepper, then drizzle with olive oil. Bake at 350°F (175°C) for 8 to 10 minutes.

  3. Using a deeper baking pan, layer the ingredients, starting at the bottom with tomatoes, cheese, fennel, eggplant, then more cheese on top.

  4. Bake again at 350°F (175°C) for 8 to 10 minutes. Serve immediately.


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