LAYERED VEGETABLE CASSEROLE
Number Of Ingredients 10
Steps:
- 1 Peel the eggplant and cut it into thin crosswise slices. Layer the slices in a colander, sprinkling each one generously with salt. Place the colander over a plate and let stand 30 to 60 minutes to drain. Rinse the eggplant slices and pat them dry. 2 Place a rack in the center of the oven. Preheat the oven to 375°F. Generously oil a 13 × 9 × 2-inch baking dish. 3 Make a layer of overlapping potato slices on the bottom of the dish. Sprinkle with salt and pepper. Cover the potatoes with a layer of eggplant and sprinkle with salt. Add layers of onions, peppers, and tomatoes. Sprinkle with salt and pepper. Scatter the basil over the top. Drizzle with the olive oil. 4 Cover with foil. Bake 45 minutes. Carefully remove the foil. Cook 30 minutes more or until browned and the vegetables are tender when pierced with a knife. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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markurena james
[email protected]This casserole was amazing! I made it for a potluck, and it was a huge hit. Everyone loved it.
BEG BAHADUR DAMAI
[email protected]I followed the recipe exactly, but my casserole turned out watery. I'm not sure what went wrong.
Cycyc Cycycg g
[email protected]This casserole was a bit bland for my taste. I added some extra salt and pepper, and it was much better.
Tom Berry
[email protected]This casserole was easy to make and very tasty. I used a combination of frozen and fresh vegetables, and it turned out great. I will definitely be making this again.
adham aser
[email protected]This casserole was a hit with my family! I used a variety of vegetables, including zucchini, carrots, potatoes, and onions. The dish was flavorful and filling, and it was a great way to get my kids to eat their vegetables.