TOMATO POTATO AND EGGPLANT (AUBERGINE) CASSEROLE
I found this years ago in a Canadian Living Magazine. I made it several times, then forgot about it until recently, only I couldn't find my copy of the recipe. Sooooo, I guessed at it and it came out pretty much the way I remember. My recipe calls for 2 cloves of garlic, but use at your own discretion.
Provided by Karen1961
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
- Slice potato and eggplant into roughly 1/4" slices.
- Spray a 9" x 9" tall cassarole dish with non-stick spray.
- Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
- Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
- Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
- Serve with a green salad.
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Eugine Kipkosgei
[email protected]This casserole is a great way to use up leftover vegetables.
Sami Hidare
[email protected]I've made this casserole several times, and it's always a hit. It's easy to make and always turns out delicious.
Smith Ansumana
[email protected]This casserole is a great comfort food. It's perfect for a cold night.
Ryton Koesha
[email protected]I'm not a big fan of eggplant, but I really enjoyed this casserole. The eggplant was cooked perfectly, and the sauce was delicious.
Liz 13
[email protected]I made this casserole for a dinner party, and everyone raved about it. It's a keeper!
Aashiq Khan
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved it!
Mehar Binyameen
[email protected]I wasn't too impressed with this casserole. The eggplant was mushy, and the sauce was bland. I won't be making this again.
Mdsihab ahmed
[email protected]This casserole was delicious! The eggplant was perfectly cooked, and the tomato sauce was flavorful. I will definitely be making this again.
Austin Shirley
[email protected]I love this casserole! It's so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for dinner at home. It's always a hit.
Kim PossABLE
[email protected]This casserole is a great way to use up leftover vegetables. I had some tomatoes, potatoes, and eggplant that were about to go bad, so I threw them all in this casserole. It turned out great! The vegetables were tender and flavorful, and the sauce wa
Mekonen Tesfaye
[email protected]I followed the recipe exactly, but my casserole didn't turn out as good as I expected. The eggplant was a bit too tough, and the sauce was a little bland. I think I'll try a different recipe next time.
Aemal Khan
[email protected]This casserole was easy to make and very flavorful. I used fresh tomatoes and eggplant from my garden, and the dish turned out great. I will definitely be making this again.
Afghan Afghanistan Zalanda Zalanda
[email protected]I'm not usually a fan of eggplant, but this casserole changed my mind. The eggplant was cooked to perfection, and the combination of flavors was amazing. I'll definitely be making this again.
Iliana Azalea Higuera
[email protected]This casserole was a hit with my family! The flavors of the tomato, potato, and eggplant blended perfectly, and the cheesy topping was the perfect finishing touch. I will definitely be making this again.