I made this before, but I think I only posted it on my Facebook. Sorry! It’s a recipe I found in the New York Times, and it’s so easy and delicious. Plus, I had bought an entire loaf of dark rye bread at the farmers market and didn’t want it to go stale after slicing off a couple pieces for toast.
It’s layers of bread, tomato, minced garlic, thyme, rosemary and grated cheese (romano and gruyere) with a mixture of eggs and milk poured over it all. Then I baked it for about an hour. While that was baking, I figured I may as well roast a few beautiful eggplants– eggplants are currently on special at the Italian Centre! I wish I took some pictures of them before I cooked them. These are the small thin kind with a striped white and purple skin. And for something green, I gave some broccolini (also on special!) a quick fry with salt and pepper.
I’m moving in a couple of days, so I’m basically eating this for the next few dinners. Yay!