Eat Well

Heirloom tomatoes are used in this recipe because they have less seeds and juice, using regular tomatoes may result in a watery juice. For variety, add sliced yellow squash, chopped onion, and/or thinly sliced bell pepper.

Ingredients:

1 eggplant, sliced in ½ rounds

2 heirloom tomatoes, sliced in ½ rounds

1 zucchini, sliced in ½ rounds

Salt & Pepper

Olive oil

Sauce:

2 tablespoon butter

2 tablespoons flour

1 garlic clove, minced

1 cup fat free half and half

1 cup fat free milk

½ cup reduced fat parmesan cheese

Topping:

4 slices mozzarella cheese

½ cups bread crumbs

1 tablespoon butter

Directions:

Preheat oven to 350°. In a medium saucepan, melt butter and add flour until paste is formed over medium heat. Whisk in the milk and half and half until all the flour is mixed.  Add the remaining ingredients and salt and pepper to taste.  Bring to a boil while whisking, reduce to simmer.  When sauce thickens, remove from heat and set aside.  Layer the sliced veggies in a casserole dish, drizzle with oil and a pinch of salt and pepper.  Pour sauce over the vegetables and top with cheese.  In a small dish, melt the butter and mix in the bread crumbs. Sprinkle mix over cheese and bake for 20 minutes until golden brown. Cool before serving.