I got the original recipe for this one from the very first vegetarian cookbook I ever purchased. It is still my favorite today:
I made a few changes to the original recipe though, to suit my families preferences. Even my meat eating husband and older two boys love this one!
About 6 medium potatoes or 3 large
6 tbs butter
tomato paste(sm. can)
1 lb mozzarella cheese
6 boiled eggs
1/2 cup fresh parsley(I have used dried (about 1/4 cup) and it's turned out ok, better fresh though!
1/2 cup grated Parmesan cheese(again, fresh is better, but I've used dried in a pinch and it was fine!
I like to slice my taters thick then boil until just tender(don't overcook or you will have a "mush" rather than a casserole layer!) Meanwhile, melt butter and put 2 tbs on bottom of casserole dish. Put potatoes on top and spread with a small can of tomato paste. Sprinkle a little dried basil over the paste and top with tomato slices. Sprinkle with a little salt to your taste.
Shred/grate your mozzarella cheese and cover tomatoes.
Peel and dice eggs, mix with remaining butter and parsley. Spread this mixture over your cheese.
Sprinkle with Parmesan cheese and bake in oven for about 30 minutes at 350-400.
My grandson who otherwise refuses to eat eggs cooked in any matter, LOVES the egg mixture in this casserole! Give this one a try if you're new to going veggie, and have resistant family members, this one usually wins them over!