1-2 thin Eggplant (I'm growing the Japanese kind) cut into thin rounds and halved if they are large
2-3 Summer Squash, cut into thin rounds and halved if they are large
1-2 Zucchini, cut into thin rounds and halved if they are large
3 small Tomatoes, cut into rounds
3 garlic cloves
2 Tablespoons Olive Oil
5 Basil Leaves, chiffonaded
1 Tablespoon chopped fresh Oregano
Salt & Pepper to taste
FOR THE SANDWICH
Burrata Cheese
Basil leaves, chiffonaded
Salt, Pepper to taste
1-2 Large French Bread loaves, toasted and halved (or quartered)
What to Do
Preheat your oven to 350 degrees
Cut up the vegetables.
In a baking dish (ideally round), spread the tomato sauce, stir in the minced garlic, 1 tablespoon of the olive oil, a few pinches of salt and red pepper flakes to taste.
Arrange the slices of eggplant, zucchini, yellow squash and tomatoes so that they overlap.
Drizzle the remaining olive oil, another layer of tomato sauce, and basil & oregano.
Bake for 1 hour.
Split the sub rolls and warm up for 5 minutes in the oven or bake according to package directions.
Once the bread is ready, layer the vegetables on top of your rolls, spread the cheese, and sprinkle salt & pepper and basil.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1528