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:
smothered pork chops
Broccoli Cheese Bites
This recipe is called “Million Dollar Chicken” and one bite, and you’ll know why!
Bed bugs in the house | The most effective tricks to defeat them without toxic products!
How to remove burn marks from clothing? A simple trick with ingredients we all have on hand.
6 Tricks for Always Having Blooming Orchids and Making Them Last for Years
Beef and Noodles
I always make this for every party, and it never lasts – the mason jar gets polished off!
Pillsbury Biscuit Garlic Butter Cheese Bombs Recipe
