Savory Roasted Eggplant and Potato Casserole

1.Preheat the oven to 375°F (190°C).

2.Peel and slice the eggplant, onion, and potatoes into thin rounds. In a large bowl, toss the sliced vegetables with olive oil, salt, pepper, and your favorite herbs (such as rosemary, thyme, or oregano). Layer the seasoned vegetables in a baking dish, alternating between eggplant, onion, and potato slices. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the vegetables are tender and slightly golden. Serve the savory roasted eggplant and potato casserole hot, garnished with fresh herbs if desired.