12 sun-dried tomatoes
1 medium onion, thinly sliced
2 medium eggplants, sliced in 1/2” inch rounds
medium zucchini or white squash, cut on a diagonal
Extra virgin olive oil
1/2 teaspoon dried oregano
Fresh ground black pepper
Soak sun-dried tomatoes in boiling water for 15 minutes, then toss in olive oil & sprinkle with oregano.
Sauté onion until caramelized.
Salt the eggplant and let drain in a colander.
Salt the zucchini and let drain in a colander.
Preheat oven to 400°F
Dry the eggplant and arrange on a parchment lined baking sheet, then drizzle with oil and season with salt and pepper.
Bake for 10-15 minutes until golden brown.
Dry the zucchini and arrange on a parchment lined baking sheet, then drizzle with oil and season with garlic powder, salt and pepper.
Bake for 15 minutes until golden brown.
In an ovenproof dish, alternate layers of eggplant, zucchini, onion and sun-dried tomatoes.
Warm in the oven before serving.