Potato Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 lb medium potato, thinly sliced
1 medium zucchini, thinly sliced
1/2 lb medium onion, thinly sliced
1 small eggplant, peeled and sliced
1 lb medium tomatoes, sliced
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water

Preparation

Coat a 3-quart baking dish with nonstick cooking spray.
Layer half of the ingredients in the baking dish.
Repeat layers.
Pour water over the top of the layers and cover.
Bake 60-75 minutes (until tender) at 375\u00b0F.
Uncover and bake an additional 5 minutes (until lightly browned).