Eggplant and Potato Casserole

(11 votes)

1 small eggplant (about 3/4 pound), sliced into 1/4-inch slices
salt and pepper to taste
2 tablespoons extra virgin olive oil
6 cloves garlic, finely chopped
1/2 cup dry bread crumbs
1/4 cup grated parmesan cheese
8 ounces shredded mozzarella
4 medium potatoes, peeled, sliced into 1/4-inch rounds
1 green bell pepper, seeded, cut into 1/2-inch strips
1 red bell pepper, seeded, cut into 1/2 strips
1 medium yellow onion, sliced into 1/4-inch rings
1 medium zucchini, sliced into 1/2-inch rounds
1 (28 ounce) can whole peeled italian-style tomatoes with juice
cooking spray

1.  Preheat oven to 400° and lightly spray a large baking dish or 4-quart Dutch oven. Arrange eggplant slices on bottom and along sides of dish. Sprinkle eggplant with salt and pepper, 1-1/2 teaspoons olive oil, 1/4 of the garlic, 2 tablespoons bread crumbs, 1 tablespoon parmesan, and 1/4 of the mozzarella. Arrange potato slices, overlapping slightly, over eggplant. Again, sprinkle lightly with with salt and pepper, 1-1/2 teaspoons olive oil, 1/4 of the garlic, 2 tablespoons bread crumbs, 1 tablespoon parmesan, and 1/4 of the mozzarella. Arrange peppers and onions over potatoes and repeat the seasoning layer. Top with zucchini.

2.  In a separate bowl, crush tomatoes by hand and stir in the remaining garlic, olive oil, and a little salt and pepper. Spoon mixture over vegetables, sprinkle with remaining bread crumbs and cheeses. Cover dish tightly with foil and bake for 1-1/2 hours. Remove foil and continue baking for 30 minutes, or until the vegetables are tender.

Makes 6 large servings.


Comments:

This turned out really good! I was worried it would be too bland and added Italian seasoning to each layer along with the salt and pepper. I also had lots of fresh tomatoes so I diced and used those in place of the canned. Overall, pleasantly surprised.
Anonymous, San Francisco


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