Stuffed Eggplant Bake

• One large eggplant
• 1 orange or yellow bell pepper, sliced
• 2 tomatoes, sliced
• 3 large cloves garlic, sliced thinly
• 1 leek
• olive oil
• basil
• oregano
• shredded mozzerella or thinly sliced bocaccini
• basting brush

1. Preheat oven to 375F. Lightly oil 13×9 casserole dish or spray with a nonstick spray, set aside. Slice eggplant lengthwise with each slice approximately 1/4 inch thick. Lightly salt each side of eggplant and set aside for 30 minutes on a cookie rack with paper towel underneath. Pat water off of egplant. Lightly brush olive oil onto egplant
2. Cut each slice of eggplant in half horizontally. Pair equal sized slices. Place halves of eggplant slices in casserole dish. On top of eggplant place slice of tomato, pepper, garlic (to taste), a few leek rings and sprinkle with shredded cheese and herbs. Place eggplant slice on top and repeat process. Place in oven and bake for approx. 30 minutes or until top is brown and eggplant fork tender
3. This eggplant dish is very tastey served with sauteed quinoa or bulgar wheat. For added flavor spoon a tbsp. of tomato sauce on eggplant before the sliced tomato