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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
