Sliced Tomato & Eggplant Parmesan Casserole
Everything is basically sliced in this casserole (hence the name) and the result is both pretty and delicious! This Sliced Tomato and Eggplant Parmesan Casserole is a healthier version of a well-known dish that skips breading, but the Parmesan and mozzarella cheese (slices!) really pack a ton of flavor.
- Time: 70 min
- Servings: 6
Source: Food Gardening Network
Ingredients
- eggplants, each about 8 inches long
- teaspoons kosher salt
- olive oil
- large onions, thinly sliced
- garlic cloves, thinly sliced
- large ripe tomatoes, sliced 1/4 inch thick
- ounces mozzarella cheese, sliced
- large bell peppers, red or green or both, sliced 1/4 inch thick
- Freshly ground black pepper
- tomato sauce
- grated Parmesan cheese
- thinly sliced fresh basil
- chopped parsley