Eggplant and Potato Lasagna-Style Casserole with Tomato-Vegetable Sauce
"This healthy vegetable lasagna is bubbling with tastes of a fall harvest...."
INGREDIENTS
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Ingredients
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3-4 medium-size firm eggplants, sliced into 1/4-inch-thick discs
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Salt
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About 1 cup extra virgin olive oil (EVOO)
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1 large clove garlic, crushed, plus 3 cloves thinly sliced or chopped
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2 sprigs fresh rosemary
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4-5 medium-size thin-skinned potatoes, such as Yukon or Adirondack, sliced 1/4-inch thick
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2 carrots, peeled and finely chopped
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2-3 ribs celery and leafy tops, finely chopped
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1 onion, finely chopped
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2 frying peppers or cubanelle pepper, finely chopped
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1 small chili pepper, finely chopped
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1 can San Marzano tomatoes (28 ounces)
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A few leaves of basil, torn
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3/4 pound ball fresh mozzarella
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1 cup grated Parmigiano Reggiano cheese, divided
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Serves 6
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