Eggplant and Tomato Casserole

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants into 1/4-inch thick rounds and sprinkle them with salt. Let them sit for about 15 minutes to draw out excess moisture, then pat them dry with a paper towel.

3. 3

   Slice the tomatoes and onion into thin rounds. Grate the carrot.

4. 4

   In a large skillet, heat the olive oil over medium heat. Add the onion and carrot, and sauté until the onion is translucent, about 5 minutes.

5. 5

   In a baking dish, layer the eggplant slices, followed by a layer of tomato slices, and then the sautéed onion and carrot mixture. Repeat the layers until all ingredients are used.

6. 6

   Sprinkle the top with salt, black pepper, and parsley.

7. 7

   Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

8. 8

   Remove the foil and bake for an additional 15 minutes, or until the top is golden and the vegetables are tender.

9. 9

   Let the casserole cool for a few minutes before serving. Enjoy your Eggplant and Tomato Casserole!