Red, White, and Blue Casserole

1 eggplant
3 large tomatoes, cut into 1/2-inch slices
1 1/2 pound mozzarella cheese cut into 1/4-inch slices

Preheat oven to 350 degrees F.

Cut the eggplant lengthwise once, then slice crosswise into semi-disks about 3/4 inch thick.

In a shallow casserole dish, stand some slices of eggplant on edge forming a row.

Make another row using slices of tomato, then add slices of mozzarella cheese in a row.

Repeat using eggplant, then tomato slices, then mozzarella until the casserole is full.

Sprinkle on herbs and spices of your choosing (e.g., basil, oregano, rosemary, savory, etc.).

Bake about 25 to 30 minutes.

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