Savory Vegetable Bake

This rustic country dish of savory harvest vegetables topped with cheeses is a classic French casserole. Serve as a vegetarian main course or a side dish.


1 large eggplant, peeled and thinly sliced
3 tablespoons olive oil
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
3 teaspoons oregano
salt and pepper to taste
3 medium zucchinis, thinly sliced
3 medium tomatoes, thinly sliced
1/2 pound mozzarella cheese, shredded
4 tablespoons Parmesan cheese, grated


Preheat oven to 400°.

Arrange eggplant slices on a greased baking sheet that has been sprinkled with salt. Drizzle with 2 Tablespoons olive oil and bake for about 10 minutes or until slices begin to soften.

Meanwhile, sauté onion slices in 1 Tablespoon olive oil until golden. Remove from heat and stir in garlic, oregano and honey. Spread this mixture in a 9 x 13 inch baking pan.

Reduce oven temperature to 350°. Layer eggplant, zucchini and tomatoes on top of onion mixture. Sprinkle with mozzarella and Parmesan cheese.

Bake for about 1 hour and 10 minutes until vegetables are tender.

Serves: 4

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