1. Butter a large baking dish; set aside. 2. Sprinkle both sides of eggplant slices with salt; let stand 1 hour. Rinse and pat dry with paper towels. In buttered dish, arrange eggplant slices, potatoes, zucchini, dill and parsley. 3. Preheat oven to 350°F 4. Heat oil in a medium skillet. Add onion and garlic, saute until transparent. stir into eggplant mixture. Stir in salt, pepper, and broth. 5. Cover and bake 45 minutes. 6. In a small bowl, combine breadcrumbs and 1 Tbsp cheese. After baking eggplant mixture 45 minutes, stir tomatoes and crumb mixture into vegetable mixture. Bake 15 minutes longer or until tomatoes are cooked. 7. Sprinkle with remaining cheese. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
