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| | Garden Vegetable Casserole
1 pound (1 medium) eggplant, sliced
1 pound (3 large) tomatoes, sliced
3/4 pound (2 medium) green peppers, cut in strips
3/4 pound (5 medium) zucchini, sliced
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/2 teaspoon of basil leaves
2 1/2 cups of chicken broth
4 ounces of sliced Swiss Cheese
3 tablespoons of grated Parmesan cheese
6 poached eggs
Preheat oven to 400ºF. In a 2 quart shallow casserole layer vegetables sprinkling each layer with salt, pepper and basil. Pour chicken broth over all. Top with Swiss cheese slices and Parmesan cheese. Bake for 1 hour or until vegetables are fork tender. Spoon vegetables and broth into soup bowls. Top each serving with poached egg. Makes 6 servings |
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