Tonight, we roasted slices of red ripe tomatoes with olive oil, garlic and salt and pepper in a hot oven (400 degrees) for 20 minutes.

When slighly cooled, we layered them in a casserole dish with the breaded eggplant we made yesterday and slices of creamy mozzarella.

Tucked in a little fresh basil here and there, sprinkled with grated parmigiano cheese, and baked @ 350 degrees for 25 minutes, until bubbly and browned.  A perfect summertime meal … again, meatless, juicy, oozy and delicious … and nearly effortless!