Eggplant Provencal

• 1 Tbsp. chopped fresh basil
• 1 Tbsp. chopped thyme
• 1 Tbsp. chopped oregano
• 1 Tbsp. chopped rosemary
• 1 small eggplant
• 1/4 c. olive oil
• 3 small onions, cut into 4 slices
• 2 medium tomatoes
• 3 small green peppers
• 6 large cloves garlic, minced
• 1/4 c. Parmesan cheese
• 1/4 c. (1 oz.) shredded Gruyere cheese

1. Peel and cut eggplant.
2. Peel and cut tomatoes into 6 slices; cut green pepper into 4 rings each.
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. Lightly salt and pepper and 1/4 teaspoon herb mix.
5. Layer 6 onion rings, 6 tomato slices and 6 green peppers on top.
6. Repeat oil and seasonings.
7. Sprinkle each stack of vegetables with 1/4 teaspoon minced garlic.
8. Repeat seasoned layers with remaining ingredients in a second 12 x 8 x 2-inch dish.
9. Cover and bake at 350u0b0 for 40 minutes.
10. Uncover and sprinkle with 2 tablespoons Parmesan and Gruyere.
11. Bake 5 minutes more.
12. Makes 12 servings.

fresh basil, thyme, oregano, rosemary, eggplant, olive oil, onions, tomatoes, green peppers, garlic, parmesan cheese, gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503285 (may not work)