Okay… this could NOT be more simple. I had an eggplant, a couple of yellow squash, and some fantastic tomatoes. What to do?
INGREDIENTS:
1 Eggplant
2 medium yellow squash
2 tomatoes
Olive Oil
12 thin slices Swiss Cheese
8 oz (or so) shredded cheddar cheese
PREHEAT OVEN to 350 degrees f.
Peel the eggplant… soak in salt water.
Peel the squash, slice in half and then make long, thick planks.
Slice the tomatoes, too, also kind of thick.
BE CAREFUL… try to make the slices as even as possible, and not wonker-jawed.
Okay – here’s the tough part (NOT!)
Place largest eggplant slice in baker… then follow for next 5 largest so that you have six large eggplant discs in the baker.
Then, put thin slice of Swiss Cheese on top of each eggplant slice.
Then, two long and wide slices of yellow squash on each, followed again by swiss cheese.
Then, tomato slice on each… followed by – shredded CHEDDAR!
Spray olive oil on and around each (using olive oil mister).
Bake for 30 minutes… serve hot.
Wow.
VEGAN VARIETY: Use vegan cheese!
Serves six (as a healthy, good sized side).