1/4 c. olive oil plus 2 tsp. more
6 large zucchini, sliced into 1/2 inch rings
1 large eggplant or 2 smaller eggplants, seeded and sliced into 1/2 inch rings
3 garlic cloves, chopped
1/2 c. minced yellow onion
2 eggs, beaten
2 Tbsp. Worcestershire sauce
1 (14 oz.) can diced tomatoes, drained
Salt and pepper to taste
1 c. bread crumbs
Preheat oven to 400. Spread cookie sheets with 1/4 cup olive oil. Spread zucchini on one sheet and eggplant on the other. Bake for 20 minutes until vegetables are cooked through. While vegetables are baking, heat remaining oil in a small nonstick skillet and saute onion and garlic for 5 minutes until softened and translucent. Let cool for 2 minutes and place the cooked onion and garlic in a large bowl. Add eggplant, zucchini, drained tomatoes, and salt and pepper to taste. Pour mixture into a large baking dish and sprinkle with bread crumbs. Bake for 30 minutes until the vegetables are bubbly and hot. Serves 8 to 10.
