Eggplant Provencal

Directions

1. 1
   Peel and cut eggplant.
2. 2
   Peel and cut tomatoes into 6 slices; cut green pepper into 4 rings each.
3. 3
   Combine herbs; set aside. Place 6 eggplant slices in greased 12 x 8 x 2-inch baking dish. Drizzle with 1/4 teaspoon olive oil.
4. 4
   Lightly salt and pepper and 1/4 teaspoon herb mix.
5. 5
   Layer 6 onion rings, 6 tomato slices and 6 green peppers on top.
6. 6
   Repeat oil and seasonings.
7. 7
   Sprinkle each stack of vegetables with 1/4 teaspoon minced garlic.
8. 8
   Repeat seasoned layers with remaining ingredients in a second 12 x 8 x 2-inch dish.
9. 9
   Cover and bake at 350° for 40 minutes.
10. 10
    Uncover and sprinkle with 2 tablespoons Parmesan and Gruyere.
11. 11
    Bake 5 minutes more.
12. 12
    Makes 12 servings.