|Layer of mashed potatoes as the base.|
|Next layer is eggplant.|
|Zucchini is layered over the eggplant.|
|Sliced tomatoes over the zucchini.|
|Cheese including fresh mozzarella was added during the baking. Vegetable casserole ready for eating.|
leftover mashed potatoes, about 3 medium to large mashed potatoes
1 eggplant, peeled and thinly sliced
1 medium size zucchini, thinly sliced
1 can of sliced mushrooms or 6 fresh mushrooms, sliced
1/2 red or sweet onion, chopped
3 tomatoes, sliced
salt and pepper to taste
cheese for topping - cheddar, fresh mozzarella or feta
oil for greasing casserole dish
Grease a large pan, 9 X 11 or 9 X 13. Place a base layer of mashed potatoes and spread evenly across the pan. Add the next layer of eggplant followed by the zucchini. Distribute the onion and mushrooms across the pan and then add the tomatoes. Add salt and pepper to taste.
Place the pan in a preheated oven at 375 degrees F and bake for 30 to 40 minutes. Halfway through the baking, pull the pan out of the oven and add the shredded or sliced cheese based on personal preference. Return the pan to the oven to finish baking. Serves 8.