Savory Veggie Bake
4 small potatoes, (new) in 1/16 to -1/8 inch slices
Slice eggplant into 1/8-inch - 1/4-inch thick slices. Place in airtight container and salt vigorously. Toss to coat all slices and cover with water. Close container and let sit over night.
1 medium eggplant, peeled
1 large onion, sliced thinly
1 cup red wine
1/4 cup olive oil
2 tablespoons butter, softened
1/2 cup mozzarella, shredded
1 teaspoon paprika
2 teaspoon black pepper
2 to 4 tablespoons kosher (flake) salt
Heat oven to 375 F.
Spread butter over bottom of baking pan (I used a 10-inch cake pan but a square pan would work too). Place a double layer of potatoes into pan, making sure there are gaps between the potatoes (don't put one slice directly over another). Add a layer of eggplant, also doubled and overlapping. Sprinkle half of spices onto it and add a double layer of onion. Repeat so that all of the veggies are used up. Spice the top, then pour olive oil and wine over it. Sprinkle with cheese and cover with aluminum foil.
Bake for about 45 minutes, then remove foil to brown (if necessary). Serve, either as a gooey mess immediately, or wait a few minutes for the cheese to solidify a little. May be served with rice, good sourdough bread, or even crepes.
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