Food Woman Baked Veggies

MAKES 8 SERVINGS


3/4 cup olive oil
1 tablespoon balsamic vinegar
1 small red pepper, finely chopped
2 cloves fresh garlic, finely chopped
1 large or 2 medium onions, finely chopped
Dash ground cloves
1/2 teaspoon salt
Ground black pepper, to taste
1 medium eggplant, cut into 1/4-inch slices, rinsed in salted water and patted dry
Basil leaves, chopped finely
4 to 6 zucchini, sliced in half, then sliced
lengthwise
2 large tomatoes, sliced
Unseasoned bread crumbs (enough to sprinkle on
casserole, about 1 cup)

1 to 1-1/2 cups mozzarella cheese, grated

Heat oven to 400 degrees. Mix together oil, balsamic vinegar, red pepper, garlic, onions, cloves, salt and pepper.
Lightly coat the bottom of a 9x13-inch baking dish with olive oil. Place a layer of eggplant in the baking dish, brush with seasoned oil-and-vinegar mixture. Sprinkle with basil.
Add a layer of zucchini; brush with seasoned oil-and-vinegar mixture. Add a layer of tomato slices; brush with seasoned oil-and-vinegar mixture.
Sprinkle with bread crumbs. Cover the stacks of vegetables with whatever of the mixture is left. Sprinkle lightly with bread crumbs.
Bake until fork-tender, about 20 minutes. Remove from oven and sprinkle mozzarella cheese on top. Return to the oven and bake until cheese is melted, about 5 minutes.
From A Cup of Comfort

Nutrition facts per serving: 354 calories, 26 g fat, 6 g saturated fat, 11 mg cholesterol, 24 g carbohydrates, 10 g protein, 385 mg sodium, 5 g fiber