Eggplant Casserole (version XIV)

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3 medium eggplants, peeled and sliced 1/2 inch thick
2 large onions, sliced
4 yellow squash, cut into thick slices
4 fresh tomatoes, peeled and sliced
1/4 cup olive oil
3/4 pound mozzarella cheese, sliced
3 tablespoons fresh chopped basil
salt and pepper to taste

Preheat oven to 350 F. Grease casserole dish with olive oil. Layer eggplant, onions, squash, tomatoes, and cheese alternately. Sprinkle salt, pepper, basil, and remaining cheese over the top. Bake at 350 F. for about 45 minutes, or until vegetables are cooked.



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