Eggplant (Aubergine) And Tomato Crisp

• Filling
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 6 garlic cloves, minced
• 4 tablespoons fresh basil, chopped
• 1/2 teaspoon dried oregano
• salt & fresh ground pepper, to taste
• 2 medium eggplants, peeled and cut into 1/2-inch slices
• 1 yellow bell pepper, cut into 1/2-inch strips
• 4 large ripe tomatoes, cut into 1/4-inch slices
• Topping
• 3 tablespoons chopped fresh parsley
• 6 cups whole wheat breadcrumbs
• 1 teaspoon dried thyme
• 2 teaspoons chopped fresh rosemary
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• salt & fresh ground pepper, to taste
• basil leaves, for garnish

1. Preheat oven to 425u0b0. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
2. Place vegetables on a large baking sheet. Jellyroll pan works nice.
3. Cover with foil and bake for 10 minutes.
4. Remove foil and bake another 10 minutes.
5. Lightly coat a shallow casserole or gratin dish with cooking spray.
6. Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
7. Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
8. Mix together all topping ingredients except fresh basil leaves.
9. Sprinkle over vegetables.
10. Bake for 30 minutes. Garnish with fresh basil leaves.

filling, olive oil, balsamic vinegar, garlic, fresh basil, oregano, salt, eggplants, yellow bell pepper, tomatoes, topping, parsley, whole wheat breadcrumbs, thyme, fresh rosemary, freshly grated parmesan cheese, lemon juice, olive oil, salt, basil

Taken from www.food.com/recipe/eggplant-aubergine-and-tomato-crisp-189787 (may not work)