Roasted Tomato, Eggplant & Mozzarella Napoleon

More farmer's market fare. 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!

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