Ingredients:

  • 1 lb eggplant, sliced into 1/2-inch rounds
  • 1 lb zucchini, sliced into 1/2-inch rounds
  • 2 large Roma tomatoes, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a 9x13 inch baking dish with parchment paper.
  2. In a large bowl, toss the eggplant and zucchini slices with 2 tablespoons of olive oil, salt, and pepper.
  3. Arrange the sliced onions at the bottom of the dish to create a fragrant bed for the other vegetables.
  4. Create an alternating pattern by layering a slice of eggplant, then zucchini, then tomato, repeating across the dish.
  5. In a small ramekin, mix the minced garlic, dried oregano, and red pepper flakes with the remaining tablespoon of olive oil.
  6. Drizzle the garlic-herb oil evenly over the top of the vegetable layers, ensuring the gaps are filled.
  7. Bake in the oven for 25 minutes.
  8. Remove from oven, top with shredded mozzarella and grated Parmesan cheese, and bake for an additional 15 minutes until the cheese is golden and bubbling.
  9. Garnish with torn fresh basil leaves before serving.