Ingredients
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1 large eggplant, sliced and salted
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4 large potatoes, sliced
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2 lbs plum tomatoes, chopped
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6 minced garlic cloves
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4 tablespoons fresh basil, chopped
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2 tablespoons olive oil
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1 tablespoon red wine vinegar
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1 teaspoon salt (or more)
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1/8 teaspoon dried chili
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1/2 cup parmesan cheese
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1/2 teaspoon fresh ground pepper (or more)
Instructions
- Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
- Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
- Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
- Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.