Potato Eggplant (Aubergine) Casserole |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I'm really not quite sure what the real name of this recipe is, but this one works for me. I found this recipe in a Light & Tasty magazine. I haven't tried it yet, but I'd like to. Ingredients:
1 lb medium potato, thinly sliced |
1 medium zucchini, thinly sliced |
1/2 lb medium onion, thinly sliced |
1 small eggplant, peeled and sliced |
1 lb medium tomato, sliced |
1 1/2 cups shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup water |
Directions:
1. Coat a 3-quart baking dish with nonstick cooking spray.
2. Layer half of the ingredients in the baking dish.
3. Repeat layers.
4. Pour water over the top of the layers and cover.
5. Bake 60-75 minutes (until tender) at 375°F.
6. Uncover and bake an additional 5 minutes (until lightly browned).
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