2tablespoons(4g)fresh basilchopped plus some leaves to serve
1tablespoon(7g)fresh thymeleaves removed from stems, plus some leaves to serve
1teaspoonherbes de Provence
Saltto taste
Pepperto taste
1eggplantthinly sliced
2zucchinithinly sliced
6large tomatoesthinly sliced
8ounces(227g)mozzarellashredded into bite-sized pieces
¼cup(25g)Parmesan
Instructions
Preheat the oven to 375 °F (191 °C)
Heat the oil in an ovenproof casserole dish, add the diced onion, peppers and garlic and cook until softened: 8-10 minutes.
Add the crushed tomatoes, balsamic vinegar, chopped basil, thyme leaves and herbes de Provence. Add salt and pepper to taste. Simmer for 15-20 minutes. The sauce will reduce and thicken as it cooks.
Starting on the outside edge of the casserole dish layer the sliced eggplant, zucchini and tomatoes on top of the sauce. Alternate between the three veggies as you make your way around the dish in a spiral pattern. Add the mozzarella.
Cover the dish with a lid (or foil) and bake in the oven for 30 minutes then remove the lid and cook for a further 10 minutes.
Once cooked, remove from the oven sprinkle over the Parmesan and add the leftover basil leaves and thyme.
Serve immediately.
Notes
You can substitute the herbes de Provence with oregano or Italian seasoning.
Thinly slicing the eggplant, zucchini, and tomatoes is key to this dish. Making sure all the slices are the same width, this ensures the vegetables cook evenly and it is visually appealing! You can use a sharp knife or kitchen mandoline to achieve this.
Storage: Leftovers should be stored in a container in the fridge where they will keep for 2 days. Reheat thoroughly before eating.