Tomato Potato and Eggplant (Aubergine) Casserole

Recipe by Karen1961
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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
  • Slice potato and eggplant into roughly 1/4" slices.
  • Spray a 9" x 9" tall cassarole dish with non-stick spray.
  • Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
  • Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
  • Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
  • Serve with a green salad.
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