Ingredients:
- 3 Roma Tomatoes - thinly sliced
- 1 Red Bell Pepper – stemmed, seeded and sliced into rings
- 2 Green Zucchini – thinly sliced
- 2 Yellow Zucchini - thinly sliced
- 1 Italian Eggplant - thinly sliced
- 7 sprigs of Fresh Thyme – leaves stripped from 3 and finish with 4 sprigs
- 2 cups (500ml) Mozzarella Cheese – shredded
- 1 cup (250 ml) Feta Cheese – crumbled
- 500g Mascarpone Cheese
- 3 Whole Large Eggs
- 1 cup (250ml) 35% Cream
- 3 cups (750ml) Tomato Sauce
- 1 cup (250ml) Bread Crumbs
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Directions:
Adjust the rack to position 2 in the Chef’s Convection Countertop Oven
Combine in a mixing bowl, cream and eggs, season with salt and pepper, whisk until smooth
Add mascarpone cheese, thyme and half mozzarella cheese
Layer vegetables in a ceramic dish beginning with tomato sauce, seasoning each layer with salt and pepper
Continue with eggplant, cheese mixture, zucchini, tomato, cheese mixture, peppers, shredded cheese
Arrange any leftover vegetables on top for garnish
Finish with springs of fresh thyme, spread breadcrumbs, feta evenly over top, drizzle with olive oil
Select dual cook, first bake at 350°F (180°C) for 55 minutes, and then broil at 500°F (260°C) for 5 minutes
Press speed convection, then start, to begin baking until lightly browned and crispy
