Total Calories: 181
1 Peel the eggplant and cut it into thin crosswise slices. Layer the slices in a colander, sprinkling each one generously with salt. Place the colander over a plate and let stand 30 to 60 minutes to drain. Rinse the eggplant slices and pat them dry.
2 Place a rack in the center of the oven. Preheat the oven to 375°F. Generously oil a 13 × 9 × 2-inch baking dish.
3 Make a layer of overlapping potato slices on the bottom of the dish. Sprinkle with salt and pepper. Cover the potatoes with a layer of eggplant and sprinkle with salt. Add layers of onions, peppers, and tomatoes. Sprinkle with salt and pepper. Scatter the basil over the top. Drizzle with the olive oil.
4 Cover with foil. Bake 45 minutes. Carefully remove the foil. Cook 30 minutes more or until browned and the vegetables are tender when pierced with a knife. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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