1 med. eggplant, sliced into ¼” roundssalt & pepper, to taste 3 Tbsp. olive oil 1 sm. onion, halved & sliced goat cheese, for topping 4 med. tomatoes, sliced ¼ cup balsamic vinegar 2 Tbsp. olive oil 1 cup dry bread crumbs, for topping 2 summer squash, sliced
Preheat the oven to 350. Season eggplant slices with salt, & let stand for about 10 mins. Drain off liquid. Heat 3 Tbsp. of olive oil in a lg. skillet over med-high heat. Quickly brown eggplant slices on each side. Place a layer of eggplant slices in an 8” square baking dish or casserole dish. Place some summer squash slices over the eggplant, then tomato slices, & finally a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a sm. bowl, stir together bread crumbs & remaining olive oil. Season with salt & pepper. Spread in a layer over the vegetables. Top with goat cheese, as desired. Bake for 25 to 30 mins in preheated oven, until the top is golden brown & eggplant is tender.
Adapted from Allrecipes.com, submitted by member Mark Godley