Eggplant-Tomato Casserole
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A italian take on eggplant-tomato casserole, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 small eggplant
- 4 tomatoes
- salt and pepper
- oregano flakes
- 1/4 c. grated Parmesan cheese
Method
Peel and cut eggplant into 1/4-inch slices.
Peel tomatoes and slice.
In a 2-quart casserole dish, arrange a layer of eggplant; sprinkle with salt and pepper.
Put a layer of tomatoes on top; sprinkle with salt, pepper and oregano flakes you have crushed with your fingers and cheese.
Repeat layers until casserole is full, ending with cheese on top.
Cover; bake in a 400° oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.
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