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Home Greek Potato Salad

Eggplant & Tomato Casserole Recipe

Ingredients

How to make it

  • Preheat oven to 425°. Spray a rack with cooking spray. Set inside a foil lined, rimmed baking sheet. Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/2-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
  • Dip in beaten egg, then lightly in crumbs. Arrange in single layer on rack. Back for 20 minutes or until golden. Remove from the oven. Lower oven temperature to 350°. Saute onion, green pepper, zucchini and garlic in 1/2 tablespoon of oil until tender; add tomatoes, salt, pepper and basil; cook until liquid evaporates. Layer 1/2 eggplant and 1/2 tomato mixture in shallow casserole, top with 1/2 Mozzarella and Parmesan. Repeat layer and bake about 45 minutes, or until bubbly and cheese is melted.

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The Cook

chef711 Kingwood, TX

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