Now that life is settling back down again, I thought I’d share a recipe that was given to me at my bridal shower. This one is from my mom’s aunt, and it’s delicious! It’s an eggplant parm-esque dish, and if you use fresh tomatoes and squash in the summertime, it’s heavenly. (Yes, I know it’s November, but I made this recipe not too long ago with the remaining tomatoes from our garden).
Eggplant, Squash, Tomato, and Cheese Bake
1 lb. eggplant, peeled and sliced into disks
2 medium yellow squash, sliced into disks
2-3 sliced medium tomatoes
1 cup shredded cheese, your choice (I normally use reduced fat Mexican blend from Trader Joes, but this time I was out)
Gluten free bread crumbs for topping (I use Aleia’s, the best I’ve found to date)
Olive oil, garlic powder, salt and pepper, and grated Parmesan cheese to taste