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Polypikilo Baked Vegetable Casserole
Layers of eggplant, potato, zucchini and ripe tomato bake slowly with garlic, parsley, olive-oil-rich breadcrumbs and a little water until meltingly soft and juicy.
- YieldServes 6
- Hands-on40 min
- Total2 h 54 min
- Difficulty
Ingredients
- 2eggplants, stems removed and sliced 1 cm thick
- 1 tbspsalt, for salting the eggplant
- 500 gpotatoes, peeled and thinly sliced
- 500 gzucchini, cut into 1 cm slices
- 6ripe tomatoes, peeled and thinly sliced
- 185 mlcorn oil
- 40 gsoft white breadcrumbs
- 3 clovesgarlic, finely chopped
- 4 tbspflat-leaf parsley, finely chopped
Seasoning
- to tastesalt
- to tasteblack pepper, freshly ground
- 125 mlwater
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