1chinese eggplant (see notes), cut into very thin rounds
¼cup fresh minced herbs(we used thyme, basil, and parsley)
⅛teaspoonfresh cracked pepper
⅛teaspooncrushed red pepper(optional)
Preheat oven to 375°F
Place the marinara sauce in a 10" oven-safe skillet or baking dish. Layer the zucchini, yellow squash, tomato, and eggplant slices around the dish in a layered manner.
In a small bowl, mix together the herb oil ingredients. Drizzle the oil over the vegetables and cover tightly with foil. Transfer to the oven and bake for 25 minutes. Uncover and continue to bake for another 20 minutes. Serve immediately.
Chinese Eggplant Notes: can use regular eggplant if it is narrow. You don't want your eggplant pieces to be a whole lot bigger than all your other ingredients.