I had all this great local organic produce, so I decided to bake everything together. It was really easy, and came out so great. I just layered potato, zucchini, and eggplant (sliced about 1/4 inch) until I reached the top of the (greased) pan. I sprinkled each layer with a pinch of sea salt, so it would be nicely seasoned. Then I topped it with diced onion, a little sliced sausage, and some fresh chopped basil. I baked it at 350 for about an hour, covered.
About half way through the cooking process I threw 4 slices of Udi's gluten-free bread into my BlendTec (a food processor would also work) and created some quick bread crumbs. I took the dish out of the oven, removed the lid (a cookie sheet turned upside down) and sprinkled the bread crumbs on top. Next I drizzled a little olive oil over the bread crumbs. It baked about ten minutes more, uncovered, until the top was nice and golden.
We ate it at the picnic table with salad, and had a little rice pudding (from my previous post) for dessert.
Above: Our dog, Cherry, by the lake.
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