Eggplant & Tomato Stacks

To create this summery side dish, thinly sliced eggplant and zucchini are layered with tomato slices and cooked onions. Then the stacks are baked in the oven and topped with grated Parmigiano-Reggiano cheese. Serve alongside our Grilled Rib-Eye Steaks (see related recipe at left).
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