1/2 cup plus 2 tsp. extra virgin olive oil, plus more as needed

Salt and freshly ground pepper

4- 6 garlic cloves, minced

Small bunch of basil leaves, coarsely chopped

1 Tbs. chopped fresh oregano

1/4 cup chopped fresh cilantro

4 sweet onions, sliced ¼ inch thick

1 eggplant, sliced 1/4 inch thick

5 tomatoes, sliced 1/4 inch thick

4 zucchini, halved crosswise and sliced lengthwise 1/4 inch thick

1/2 cup coarsely grated Pecorino Romano cheese (This is made from Sheep milk, so allergies to cow’s milk is allowed)

 

Preheat an oven to 425°F.

In a large sauté pan over medium-high heat, warm 6 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat.

Rub the bottom and sides of a sheet pan with olive oil. Place 8 eggplant slices in a single layer in the pan and season with salt. Top each with 1 tsp. onion mixture and 1 tomato slice and season with salt. Top each with 1 tsp. onions and 2 zucchini slices and season with salt. Top each with 1 tsp. onions. Repeat the layering 2 more times, ending with the zucchini. Drizzle each vegetable stack with 1 tsp. olive oil.

Bake until the vegetables are tender, about 40 minutes. Sprinkle each stack with cheese and bake for 7 to 10 minutes until melted. Let the vegetables rest for 5 minutes before serving.

 

Recipe by Cindy Karas from “Gourmet Sensations, Healthy Food Alternatives”