Eggplant, Potato, Tomato Casserole
photo by Jubes
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 large eggplant, sliced and salted
- 4 large potatoes, sliced
- 2 lbs plum tomatoes, chopped
- 6 minced garlic cloves
- 4 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt (or more)
- 1⁄2 teaspoon fresh ground pepper (or more)
- 1⁄8 teaspoon dried chili (optional)
- 1⁄2 cup parmesan cheese (optional)
directions
- Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
- Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
- Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
- Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.
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Reviews
-
*Reviewed during ZWT5 Family Picks Australia for the Chow Hounds Team* I quite enjoyed this dish and even managed to have one of my daughters eat eggplant! I think if I make this dish again that I would slice the eggplant a little thinner so that it cooked into the other veges more. The parm cheese on the top browned up nicely and was a great addition. I loved the fresh tomatoes in this recipe and that there were no canned sauces used. Served with recipe#373238. Photo also to be posted.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.