Grandma’s Eggplant Tomato Bake

Yield(s): Serves 6-8

1 hour 15 minutes

INGREDIENTS:

1 large eggplant, peeled and cubed
2-3 large tomatoes, sliced
1 medium yellow onion, thinly sliced
1 cup milk
1 cup cheddar cheese, grated
4 large eggs
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme
Kosher salt and fresh ground pepper, to taste

DIRECTIONS:

Preheat oven to 400°F and lightly grease an 8×8-inch baking dish.

In a medium skillet, heat the olive oil over medium heat and add onion and eggplant. Sprinkle with salt and sauté until onions have softened and eggplant is tender, 6-8 minutes. Set aside.

In a medium bowl, whisk together eggs and milk until well combined. Add cheese, thyme, salt and pepper and stir until incorporated …