This vegetable specialty takes its name from the glazed earthenware dish in which it is traditionally baked. Lovely presentation and great taste! This recipe came from Country Living magazine.

Ingredients

8 serv.

garlic cloves, halved lengthwise↗6
small eggplants, sliced crosswise into 1/4 inch thick rounds (about 2 pounds)↗3
medium onions, sliced into 1/4 inch rounds (about 1 3/4 pounds)↗4
medium tomatoes, sliced crosswise into 1/4 inch rounds (about 2 pounds)↗6
extra virgin olive oil↗3 tablespoons
salt↗1⁄4 teaspoon
mozzarella cheese, thinly sliced↗1 package
8 ounce
fresh thyme leaves↗2 tablespoons
fresh thyme sprig (optional)↗
optional

Step-by-step instructions

1
Heat oven to 400*F.
2
LIghtly oil 12x9" oval baking dish.
3
In bottom of baking dish, scatter garlic halves.
4
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.
5
Brush vegetables with 2 tbls.
6
olive oil and sprinkle with the salt.
7
Bake 45 to 55 minutes or until eggplant is very tender.
8
Carefully remove baking dish from oven and randomly insert cheese slices into vegetable rows.
9
Brush with remaining 1 tbls.
10
oil and sprinkle with thyme leaves.
11
Return baking dish to oven and bake 12 to 15 minutes or until cheese melts.
12
Cool at least 10 minutes before serving.
13
top with thyme sprigs, if desired.
14
Enjoy!

Source: food.com

Original recipe ↗

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