Categories: Vegetables

Ingredients

• 2 large ripe tomatoes, thinly sliced
• 1/2 tsp salt
• 2 medium sized eggplants, 1/2 inch thick slices
• 3/4 tsp dried oregano
• 3/4 tsp dried basil
• 2 cloves garlic, finely chopped
• 1/2 cup heavy cream
• 1 1/2 cups shredded Fontina cheese
• Fresh basil, to garnish

Directions

1. Place sliced tomatoes and eggplant in a large baking dish with some olive oil drizzled on top. Avoid overlapping too much. Sprinkle with salt, oregano, basil and garlic. Pour heavy cream over top; sprinkle with cheese. Cover with foil

2. Bake in 350* oven 45 minutes, until bubbly. Remove foil. Bake 10 minutes until cheese is golden.

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