All year long I look forward to delicious summer produce...the combination of eggplant, zucchini and tomato is totally amazing; there are endless combinations and ways to cook these three together. I have yet to meet such a recipe that I didn't like but this one is particularly pretty and works well as either main course or side-dish, plus it’s super easy...make this and toss together a salad and you have dinner in well under an hour.
Ingredients
1/2 cup or so olive oil
1 lg or 2 med. eggplants
1 tablespoon Herbs de Provence
1 teaspoon
2 med. zucchini
3 or 4 tomatoes
salt and pepper
1/2 cup bread crumbs
1/3 cup grated Parmesan cheese
Pre-heat oven to 400*F. Thinly slice the eggplant into 1/2 in thick ovals, brush them with olive oil and sprinkle with salt and pepper. Bake in oven for 15 minutes or until they're soft and sort of shriveled.
Meanwhile, slice the zucchini and tomatoes equally thinly.
When the eggplant has finished baking, layer with the zucchini and tomatoes.
Mix together bread crumbs, herbs, cheese and a little olive oil. Sprinkle over veggies.
Bake for about 40 minutes. (I thought this seemed too long, but it almost wasn’t long enough).
Pepin, Julia Child and Jacques. Julia and Jacques Cooking at Home, Edited by David Nussbaum. New York: Random House, 1999.200-203
For Salad
This has been my favorite salad lately. Maybe because berries are so good right now, or maybe just because I love orange marmalade.
Mix together the following:
fresh salad greens
blue or blackberries
pinenuts
feta or parmesan cheese
For dressing:
1 teaspoon orange marmalade
1 teaspoon white balsamic vinegar
2 tablespoons olive oil
salt and pepper
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