Red, White, and Blue/Black Casserole

1. 1

   Cut the eggplant lengthwise once, then slice crosswise into semidisks about 3/4 inch thick.

2. 2

   In a shallow casserole dish (2 in deep), stand some slices of eggplant on the narrow cut edge, to make a row, then fol- low this with slices of tomato, then slices of mozzarella cheese.

3. 3

   Repeat until the whole dish is full.

4. 4

   It should appear from the top to have bands of red, white, and black.

5. 5

   Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25 to 30 minutes at 350 deg.

* Per serving · 4 servings · Values may vary.

No additional tips available.