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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I love this recipe! You can do all kinds of things with it by using your favorite fresh veggies from the garden. I am always asked for the recipe when I take it to potlucks. A friend of mine shared it with me so I don't know how she got it but I am glad she did! Ingredients:
1 cup slivered almonds |
1/4 lb bacon (cut in 1 inch lenghts) |
1 lb zucchini (sliced) |
1 lb eggplant (sliced) |
1 large onion (diced) |
1 tablespoon flour |
2 cups fresh tomatoes (diced) |
1 teaspoon minced garlic |
1 1/2 teaspoons salt |
1/4 pepper |
1 teaspoon basil |
1 (6 ounce) package sliced swiss cheese |
Directions:
1. Saute almonds with bacon in large skillet.
2. When almonds are lighly roasted and bacon is crisp, remove from skillet with slotted spoon.
3. Add zucchine, eggplant and onion to the skillet with dripping from the bacon; cover and cook over medium-low heat for 15 minutes, stirring often.
4. Mix in flour.
5. Add tomatoes;stir in garlic, salt, pepper, and basil.
6. Layer vegetable mixture, almonds and bacon mixture, then Swiss cheese slices, making 2 layers of each, into a 2 quart baking dish ending with a ring of almonds and bacon in a ring on top.
7. Bake, uncovered in a preheated 400 degree oven for 15 to 20 minutes or until bubbly throughout.
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