Ingredients
- 2 tablespoons olive oil
- ¼ cup onion finely chopped
- 2 garlic cloves minced
- 1 cup crushed tomatoes
- 1 teaspoon dried basil
- ¼ teaspoon dried parsley
- 1 medium eggplant sliced into ⅛-inch thick rounds
- 2 medium zucchini sliced into ⅛-inch thick rounds
- 3 medium Roma tomatoes sliced into ⅛-inch thick rounds
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 375°F. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Stir in crushed tomatoes, basil, and parsley. Simmer the sauce for 10 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
- Spread the tomato sauce evenly in the bottom of a baking dish. Arrange the sliced eggplant, zucchini, and Roma tomatoes in alternating layers over the sauce.
- Drizzle the vegetables with olive oil and season with additional salt and pepper. Cover with foil and bake for 30 minutes.
- Remove the foil and continue to bake for another 40 minutes, or until the vegetables are tender and the top is slightly caramelized.