Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 large eggplant , thinly sliced

  3. 1 large onion , peeled and thinly sliced

  4. 2 garlic cloves, peeled and diced

  5. 2 large potato es, peeled and thinly sliced

  6. 5 tomato es, thinly sliced

  7. 6 zucchini , trimmed and thinly sliced Salt & freshly ground black pepper

  8. 1 teaspoon dried oregano

  9. 1/2 cup water

  10. 3 tablespoon breadcrumb s

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400° Heat 1 tablespoon of the oil in a skillet over medium heat. Add the eggplant, onion and garlic and sauté for 5 to 7 minutes or until softened. Place in a 12X12X2" baking dish. Place the potatoes, tomatoes, and zucchini in alternate layers on top of the eggplant and onion mixture, seasoning each layer with salt, pepper, and oregano. Pour the water and drizzle 1 tablespoon oil over the top layer of zucchini. Sprinkle over the breadcrumbs and drizzle with the remaining tablespoon of oil Bake for 45 minutes or until the top has browned and the vegetables are tender.


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