Vegetarian

EGGPLANT AND POTATO CASSEROLE is for Dinner.

EGGPLANT AND POTATO CASSEROLE takes 30 minutes to prepare.

EGGPLANT AND POTATO CASSEROLE takes 120 minutes to cook.

EGGPLANT AND POTATO CASSEROLE makes 6 servings.

The ingredients for EGGPLANT AND POTATO CASSEROLE are:

1 small eggplant (about 3/4 pound), sliced into 1/4-inch slices
salt and pepper to taste
2 tablespoons extra virgin olive oil
6 cloves garlic, finely chopped
1/2 cup dry bread crumbs
1/4 cup grated parmesan cheese
8 ounces shredded mozzarella
4 medium potatoes, peeled, sliced into 1/4-inch rounds
1 green bell pepper, seeded, cut into 1/2-inch strips
1 medium zucchini, sliced into 1/2-inch rounds
1 (28 ounce) can whole peeled italian-style tomatoes with juice
cooking spray

Here is how you make EGGPLANT AND POTATO CASSEROLE:

1. Preheat oven to 400? and lightly spray a large baking dish or 4-quart Dutch oven. Arrange eggplant slices on bottom and along sides of dish. Sprinkle eggplant with salt and pepper, 1-1/2 teaspoons olive oil, 1/4 of the garlic, 2 tablespoons bread crumbs, 1 tablespoon parmesan, and 1/4 of the mozzarella. Arrange potato slices, overlapping slightly, over eggplant. Again, sprinkle lightly with with salt and pepper, 1-1/2 teaspoons olive oil, 1/4 of the garlic, 2 tablespoons bread crumbs, 1 tablespoon parmesan, and 1/4 of the mozzarella. Arrange peppers and onions over potatoes and repeat the seasoning layer. Top with zucchini.2. In a separate bowl, crush tomatoes by hand and stir in the remaining garlic, olive oil, and a little salt and pepper. Spoon mixture over vegetables, sprinkle with remaining bread crumbs and cheeses. Cover dish tightly with foil and bake for 1-1/2 hours. Remove foil and continue baking for 30 minutes, or until the vegetables are tender.Makes 6 large servings.Number of Servings: 6Recipe submitted by SparkPeople user NOAGALEFRON.

The nutritional information for EGGPLANT AND POTATO CASSEROLE is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 363.9

• Total Fat: 16.0 g
• Cholesterol: 18.3 mg
• Sodium: 677.0 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 6.5 g
• Protein: 21.6 g