• 4servings
  • 205calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 clove(s) garlic , halved lengthwise 3 small (about 2 pounds) eggplants , sliced crosswise into 1/4-inch-thick rounds 4 medium onions , sliced crosswise into 1/4-inch-thick rounds 6 medium (about 2 pounds) tomatoes , sliced crosswise into 1/4-inch-thick rounds 3 tablespoon(s) extra-virgin olive oil

  2. 1/4 teaspoon(s) salt

  3. 1 package(s) (8-ounce) mozzarella , thinly sliced 2 tablespoon(s) fresh thyme leaves

  4. Fresh thyme sprigs

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Lightly oil 12- by 9-inch oval baking dish. In bottom of baking dish, scatter garlic halves. Starting at one side of dish, create 3 lengthwise rows of vegetables, alternating slices of eggplant, onion, and tomato, that are standing on edge, until dish is full. Brush vegetables with 2 tablespoons olive oil and sprinkle with the salt.

  2. Bake 45 to 55 minutes or until eggplant is very tender. Carefully remove baking dish from oven and randomly insert cheese slices into vegetable rows. Brush with remaining 1 tablespoon oil and sprinkle with thyme leaves. Return baking dish to oven and bake 12 to 15 minutes or until cheese melts.

  3. Cool at least 10 minutes before serving. Top with thyme sprigs, if desired.


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