Eggplant, Potato and Tomato Casserole

📋 Ingredients:

1 large eggplant, sliced into ¼-inch rounds

2 medium potatoes, peeled and sliced into ¼-inch rounds

3–4 ripe tomatoes, sliced into rounds (or 1 can crushed tomatoes)

1 medium onion, thinly sliced (optional)

3–4 garlic cloves, minced

¼ cup olive oil

1 tsp dried oregano

½ tsp dried thyme or rosemary

Salt and pepper, to taste

Fresh basil or parsley, for garnish (optional)

Grated cheese (mozzarella, parmesan, or vegan cheese – optional)

🔪 Instructions:

Preheat oven to 375°F (190°C).

Salt the eggplant (optional but recommended):

Lay the eggplant slices on a tray, sprinkle with salt, and let sit for 20–30 minutes.

Pat dry with a paper towel to remove excess moisture and bitterness.

Prepare the baking dish:

Drizzle a bit of olive oil on the bottom of a casserole dish.

Layer the vegetables: