medium eggplant, peeled
medium onions, peeled and chopped
cloves garlic, peeled and minced
cup extra-virgin olive oil
ground black pepper
medium zucchini, sliced diagonally
medium ripe tomatoes, sliced
sprigs fresh herbs (basil, thyme, oregano)
cup grated Parmigiano-Reggiano
1. Cut eggplant in 1-inch cubes, sprinkle with salt, and place in a
colander. Drain for 30 minutes, then pat dry.
Cook onions and garlic in 3 tablespoons olive oil in a medium
over medium heat until slightly browned, about 10
to a medium baking dish.
In the same
skillet, cook eggplant in 2 to 3
tablespoons olive oil
tender and slightly browned, about 10 minutes. Season with
salt and pepper, and stir into onion mixture.
3. Preheat oven to 400 degrees F. Arrange zucchini and tomatoes
layers over eggplant. Top with herbs, drizzle with remaining
season with salt
pepper, and bake 30 to 40 minutes.
with cheese and serve.