Ingredients
-
1
-
4
-
2
-
6
-
4
-
2
-
1
-
1
-
1/2
-
1/8
-
1/2
-
-
-
-
Directions
Eggplant, Potato, Tomato Casserole, I am really not a fan of eggplant – unless it’s done this way! I found this recipe ten years ago, but haven’t made it in a long time My organic box had an eggplant in it this week, so I had to make it again I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever!, Seriously lacking flavor The next day I took the remained and brushed with melted garlic and olive oil, that was some help
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Steps
|
1
Done
|
Slice and Salt Eggplant, and Allow to Sit For an Hour. Rinse Salt Off. |
|
2
Done
|
Chop Tomatoes, and Combine With Garlic, Basil, Olive Oil, Vinegar, Salt, Pepper, and Chilies. Allow to Marinate For 30 Minutes. |
|
3
Done
|
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. |
|
4
Done
|
Bake at 400 Degrees For 45 Minutes. Top With Parmesan, and Bake For 15 More Minutes. |
