In 2006, I'd never even tried eggplant, but I wanted to. I put a call out on the Taste of Home community asking for suggestions. I got some great ones. Over the years, I've made a lot of eggplant dishes, but a lot of them were based off breaded and fried disks. This time I wanted something different. I also had some zucchini and tomatoes from the farm, and a nice yellow pepper. I did a search and found this recipe. It was too hot to run the oven for very long, so I sliced the eggplant instead of cutting it into chunks. I also sliced the tomatoes and used half what the recipe called for. The pepper I cut into long strips. I laid out all the veggies one type at a time on the pastry with a little drizzle of olive oil, sprinkle of salt & pepper. Over the top tomato layer, I scattered the yellow bell pepper, some minced jarred garlic, more salt & pepper, drizzle of oil and the shredded parmesan cheese. I baked this on Wednesday to have for Thursday
Jolene's Recipe Journal is a collection of tried and true recipes.