Serves: 6
Total Calories: 181
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.
This Layered Vegetable Casserole recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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