One of my favorite fall dishes and easy to make.
2 – 3 medium potatoes
2 medium sized zucchinis
1 large onion
1 large eggplant
2 -3 red or green tomatoes
Large ball of mozzarella
Season with sea salt and rosemary
Oil a large baking dish and preheat oven to 450
Slice to medium width slabs of all of the vegetables and layer in dish including mozzarella.
There should be 2 complete layers with the mozzarella on top. And yes, this may be taller than the dish but it will settle down as it cooks.
This is great to prep ahead of time so when you walk in the door all you have to do is pop it in the oven.
Cover with aluminum foil and bake for 1 hr., turn heat down to 375 and cook uncovered for an additional 30 min or until potatoes are tender.
Let stand for a few minutes before serving
NOTE: this is a stock picture and pretty close to what mine looks like but mine is much bigger. My latest batch I scorched the mozzarella and so it wasn’t photo worthy.