Make the sauce:
Heat the olive oil in a pan over medium heat.
Add the leek and cook until soft.
Add the tomato paste, capers and chopped sun-dried tomatoes. Season with salt, pepper and oregano. Cook until hot.
Assemble the casserole:
Place half of the roasted eggplant slices on a baking sheet, spread with half of the sauce and sprinkle with half of the grated mozzarella. Add a layer of roasted potato slices and repeat with the remaining eggplant, sauce and mozzarella.
Baking:
Sprinkle with grated Parmesan cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly.
Serving:
Let cool slightly before serving. Garnish with dried oregano.
Serving tips:
Advertisement:
Thanks for your SHARES!
My Elderly Neighbor Visited an Old Shack Every Day at the Same Time – I Nearly Fainted When I Checked inside One Day
Supergreen Houmous Recipe
Old-Fashioned Italian Zucchini Fritters
CHOCOLATE DELIGHT
My Father Kicked Me Out of the House Because His 35-Year-Old Stepson Returned to the City and Wanted My Room – Karma Struck Back
Here are the reasons why your orchid is dying!