Baked Eggplant and Tomato

Submitted by: CHRISTINE SMITH

Their Food Story:

Growing up in a large, close knit Italian family meant that every life event was celebrated together. My family gathered for birthdays, weddings, and holidays, and the centerpiece was always food.

A special holiday for us was the Fourth of July, when our extended family gathered in a stone pavilion in historic Firestone Park in Columbiana, Ohio, where the spread was not burgers and hot dogs but Italian entrees, fresh fruit, and homemade desserts. The children would have a talent show and a parade, the adults played bocce and in the evenings we stayed for the park's fireworks display. The tradition faded when the great aunts and uncles passed away and families spread out, but this dish was a family favorite and takes me back to those great memories.

BAKED EGGPLANT & TOMATO

8-10 slices

Ingredients:

• 1 large eggplant

• 1-2 large ripe tomatoes

• clove of garlic, fresh, minced

• fresh Italian parsley, chopped

• Romano cheese, grated

• salt and pepper

• Olive oil

Instructions:

Preheat oven to 350. Lightly oil a cookie sheet.

Slice eggplant to approximately 1 inch slices. Lay the eggplant on the cookie sheet.

Slice the tomato into approximately 1/2 inch slices and lay on top of the eggplant.

Sprinkle minced garlic, parsley, salt, pepper, and Romano cheese across the assembled slices. Drizzle with olive oil.

Bake at 350 for 30-45 minutes, or until the eggplant is soft. Can be served warm or room temperature.