Ingredients
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
1 tablespoon GOLDEN BLOSSOM HONEY
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
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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
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
