Torteno Di Verdure(An Italian Vegetable Casserole) - cooking recipe

Ingredients

1 medium eggplant
1 large potato
1 medium zucchini
4 fresh tomatoes
1 c. bread crumbs
2 Tbsp. fresh chopped basil or 2 tsp. dried
3 Tbsp. chopped fresh parsley
3 eggs
1 tsp. salt
black pepper to taste
1/2 c. olive oil
1 1/2 c. grated Mozzarella cheese
1 c. freshly grated Parmesan cheese

Preparation

Slice eggplant crosswise into 1/2-inch rounds.
Place on lightly oiled baking sheet. Bake, covered with foil, at 400\u00b0 until tender (approximately 45 minutes). Slice potato and boil until tender. Drain. Slice zucchini into 1/4-inch rounds. Slice tomatoes 1/2-inch thick. Set aside.