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

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


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