Eggplant, Tomato and Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yummy veggie casserole. Ingredients:
1 large eggplant, sliced and salted |
2 lbs. tomatoes, chopped |
2 tbsp. olive oil |
1 tsp. salt |
1/8 tsp. dried chilies |
8 yukon gold potatoes |
6 minced garlic cloves |
1 tbsp. red wine vinegar |
1/2 tsp. ground pepper |
1/4 cup parmesan cheese |
Directions:
1. Slice and salt eggplant, and allow to sit for an hour. Rinse salt off. Chop tomatoes, and combine with garlic, 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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