Eggplant and Tomato Crisp
September, 2006

Serves 8 / A fresh-tasting and nutritious side dish with a light but delicious crust. Cooking tip: If you like more crumble on your crisps, simply double the topping recipe.

Filling
2 tablespoons olive oil
2 tablespoons balsamic vinegar
6 cloves garlic, cut into slivers
4 tablespoons fresh basil, chopped
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
2 medium eggplants, peeled and cut into 1/2-inch slices
1 yellow bell pepper, seeded and cut into 1/2-inch strips
4 large ripe tomatoes, cut into 1/4-inch slices
Topping
3 tablespoons chopped fresh parsley
6 cups whole-wheat breadcrumbs
1 teaspoon dried thyme
2 teaspoons chopped fresh rosemary
1/2 cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Basil leaves, for garnish

1. Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt, and pepper; brush on both sides of eggplant, bell pepper, and tomato slices. Place vegetables on a large baking sheet. Cover with foil and bake for 10 minutes. Remove foil and bake for another 10 minutes or until eggplant is tender.
2. Lightly coat a shallow casserole or gratin dish with cooking spray. Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes. Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
3. Mix together all topping ingredients except fresh basil leaves. Sprinkle over vegetables. Bake for 30 minutes. Garnish with fresh basil leaves.

PER SERVING: 233 cal, 37% fat cal, 10g fat, 2g sat fat, 4mg chol, 7g protein, 31g carb, 9g fiber, 319mg sodium