📋 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:
