A delightful and hearty vegetable bake inspired by Mediterranean flavors, perfect for a family dinner.
Slice the eggplants and zucchinis into thin rounds.
Use a mandoline slicer for even slices and quicker preparation.
Sprinkle the eggplant slices with salt and let them sit for 30 minutes to remove bitterness. Rinse and pat dry.
This step enhances the flavor and texture of the eggplant.
Preheat the oven to 180°C (350°F).
Ensure the oven is fully preheated for even cooking.
Layer half of the potato slices in a lightly oiled baking dish, followed by half of the eggplant, zucchini, and tomato slices. Sprinkle with half of the herbs, salt, and pepper. Drizzle with olive oil. Repeat the layers.
Press down gently on the layers to compact them for even cooking.
Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes until the vegetables are tender and the top is golden.
Check the dish occasionally to ensure it doesn't dry out; add a splash of water if needed.
Let the bake cool slightly before serving. Garnish with additional fresh herbs if desired.
Allowing the bake to rest helps the layers set and makes serving easier.
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