
This is one of the finalists in the CFBNJ 2015 #NationalNutritionMonth Associates’ Recipes Poll!
INGREDIENTS
- 1 lb. eggplant, cut into 1/4-inch slices
- 1 lb. zucchini, cut into 1/4-inch- slices
- 1 lb. large tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
- 1½Tbsp. extra-virgin olive oil
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 4 oz. French bread baguette
- 4 oz grated fresh Parmigiano Reggiano cheese
- 2 Tbsp. chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh oregano
- 1½ tsp. chopped fresh thyme
- 2 garlic cloves, minced
- ¼ cup fat-free, less-sodium chicken broth