Potato Eggplant (Aubergine) Casserole
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Yields:
-
0.75 cups
- Serves:
- 8
ingredients
- 453.59 g medium potato, thinly sliced
- 1 medium zucchini, thinly sliced
- 226.79 g medium onion, thinly sliced
- 1 small eggplant, peeled and sliced
- 453.59 g medium tomatoes, sliced
- 354.88 ml shredded part-skim mozzarella cheese
- 59.14 ml grated parmesan cheese
- 2.46 ml dried basil
- 2.46 ml salt
- 1.23 ml pepper
- 59.14 ml water
directions
- Coat a 3-quart baking dish with nonstick cooking spray.
- Layer half of the ingredients in the baking dish.
- Repeat layers.
- Pour water over the top of the layers and cover.
- Bake 60-75 minutes (until tender) at 375°F.
- Uncover and bake an additional 5 minutes (until lightly browned).
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