Potato Eggplant (Aubergine) Casserole
- 1 lb medium potato, sliced, thinly
- 1 medium zucchini, sliced, thinly
- 12 lb medium onion, sliced, thinly
- 1 small eggplant, sliced, peeled and
- 1 lb medium tomatoes, sliced,
- 1 12 cups part-skim mozzarella cheese, shredded
- 14 cup parmesan cheese, grated
- 12 teaspoon basil, dried
- 12 teaspoon salt
- 14 teaspoon pepper
- 14 cup water
DirectionsCoat a 3-quart baking dish with nonstick cooking spray.
Layer half of the ingredients in the baking dish.
Pour water over the top of the layers and cover.
Bake 60-75 minutes (until tender) at 375F.
Uncover and bake an additional 5 minutes (until lightly browned).