1 medium eggplant, sliced crosswise into ½ in. rounds
1 large potato. sliced into ¼ in. rounds
1 medium zucchini, sliced into ¼ in. rounds
4 fresh tomatoes, sliced into ½ in. rounds
1 c. bread crumbs ( or almond flour)
2 T. fresh basil (2 tsp. dried)
3 T. chopped fresh parsley
1 tsp. salt
black pepper to taste
½ c. olive oil
1½ c. grated mozzarella cheese
1 c. freshly grated Parmesan cheese
Preheat oven to 400º
Place eggplant on lightly oiled baking sheet.
Cover with foil and bake until tender about 45 min.
Reduce oven temp. to 375º after eggplant is done.
Boil potato slices until tender. Drain and set aside.
Mix together the bread crumbs, basil and parsley. Set aside.
In a separate bowl, lightly beat the eggs with the salt and pepper.
Lightly oil the bottom and sides with olive oil. of a 9x13 in. baking pan.
Coat the bottom and sides with about ¼ of the bread crumb mixture.
To layer the casserole, begin with all the eggplant slices.
Drizzle with 2 T. olive oil. Sprinkle on a ¼ of bread crumbs, ¼ mozzarella and ¼ Parmesan.
Pour ¼ of beaten eggs on top.
Repeat layering with first the potato, then zucchini and finally tomato slices ending with oil, crumbs, cheeses and eggs.
Bake covered at 375º for 45 min.
Cool for 10 min. before serving.