Eggplant Casserole
Posted On November 7, 2021
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Eggplant Casserole
Equipment
- oven dish, frying pan
Ingredients
- 1 small/med eggplant
- 1 small/med zucchini
- 1 small onion (chopped)
- 1 large potato
- 1 green bell pepper (chopped)
- 1 clove of garlic (minced)
- 1 can diced tomatoes (540 ml)
- some dried oregano
- some parmesan cheese
- 1 tbsp olive oil
- 5 olives
Instructions
- Preheat oven at 400 F / 200 C.
- Slice the eggplant lengthwise in ½ inch slices. Slice them in 2 inches so that they fit upright in your oven dish. Do the same with the zucchini and potato.
- Grease the oven dish with a little bit of oil and place the eggplant, zucchini and potato (mixed) upright in rows. Sprinkle with some salt and pepper.
- Fry onion and garlic and divide over the rows. Add the green bel pepper then the diced tomatoes and sprinkle with the oregano. Cut the olives in halve and divide over the dish. Sprinkle the parmesan cheese on top.
- Put in the oven for 45-50 minutes and put foil on top. After it is done take the foil off and bake for another 10-15 minutes.
- Great as a vegetarian dish. If yo want to make it a whole meal add meat and salad on the side.