Okay… this could NOT be more simple. I had an eggplant, a couple of yellow squash, and some fantastic tomatoes. What to do?<\/p>\n
INGREDIENTS:
\n1 Eggplant
\n2 medium yellow squash
\n2 tomatoes
\nOlive Oil
\n12 thin slices Swiss Cheese
\n8 oz (or so) shredded cheddar cheese<\/p>\n
PREHEAT OVEN to 350 degrees f. <\/p>\n
Peel the eggplant… soak in salt water.<\/p>\n
Peel the squash, slice in half and then make long, thick planks.<\/p>\n
Slice the tomatoes, too, also kind of thick.<\/p>\n
BE CAREFUL… try to make the slices as even as possible, and not wonker-jawed. <\/p>\n
Okay – here’s the tough part (NOT!)<\/p>\n
Place largest eggplant slice in baker… then follow for next 5 largest so that you have six large eggplant discs in the baker. <\/p>\n
Then, put thin slice of Swiss Cheese on top of each eggplant slice.<\/p>\n
Then, two long and wide slices of yellow squash on each, followed again by swiss cheese.<\/p>\n
Then, tomato slice on each… followed by – shredded CHEDDAR!<\/p>\n
Spray olive oil on and around each (using olive oil mister). <\/p>\n
Bake for 30 minutes… serve hot.<\/p>\n
Wow. <\/p>\n
VEGAN VARIETY: Use vegan cheese!<\/p>\n
Serves six (as a healthy, good sized side). <\/p>\n","protected":false},"excerpt":{"rendered":"
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