1 eggplant, cut into, 1/4-inch slices
2 zucchini, cut into, 1/4-inch slices
2 yellow squash, cut into, 1/4-inch slices
2 cup tomato concasse, peeled, seeded and diced
1 cup diced red pepper
1 cup diced yellow onion
2 tbsp chopped garlic
2 tbsp each chopped parsley, basil, and oregano
1 cup grated Parmesan cheese
4 tbsp olive oil
Salt and black pepper to taste

Procedures :
Preheat oven to 350 degrees. In a colander toss eggplant slices with about 1 tbsp salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant sliced and pat dry. In a bowl combine tomatoes, onions, peppers, and garlic. In another bowl combine olive oil, herbs and 1/2 cup of Parmesan cheese. Oil an 8x10-inch baking dish. Cover bottom of dish with a layer of eggplant slices, slightly overlapping. Drizzle with herbed oil, and season with salt and pepper. Top with zucchini, then summer squash, seasoning each layer. Top with about 1/3 of tomato mixture.
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Category : Pasta

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