Ingredients
Scale
- 1 medium eggplant, thinly sliced (about 1/8 inch)
- 2 medium zucchinis, thinly sliced
- 3 small tomatoes, thinly sliced
- 1 small red onion, thinly sliced
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 tsp fresh thyme leaves
- 1 tbsp fresh basil, finely chopped
- 1 garlic clove, minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9-inch square baking dish.
- In a small bowl, combine olive oil, thyme, garlic, salt, and pepper.
- Starting with the outer edge, arrange eggplant, zucchini, tomato, and onion slices in concentric circles, slightly overlapping, filling the dish in layers.
- Brush each layer lightly with the oil mixture as you go.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil, drizzle with remaining oil mixture, and bake uncovered for 20–25 minutes, or until vegetables are tender and golden at the edges.
- Sprinkle with chopped basil before serving.
Notes
- Use a mandoline for even slicing and consistent cooking.
- For a richer flavor, add 2 tbsp crumbled goat cheese between the layers.
- Let rest 10 minutes after baking to allow layers to set.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120 Kcal
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
