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Eggplant Potato Casserole Recipe
Ingredients:
- 1 large sliced eggplant
- 2 medium sliced potatoes
- 1 cup tomato sauce
- 1 cup shredded cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant and potatoes.
- In a baking dish, layer the eggplant and potatoes.
- Pour the tomato sauce over the layers.
- Sprinkle shredded cheese on top.
- Drizzle olive oil, and season with salt and pepper.
- Bake for 40 minutes or until the top is golden and bubbly.
What You Will Need
Read more: Eggplant Potato Stew Recipe
What you will need to make Eggplant Potato Casserole
- Eggplant: Adds a rich, meaty texture and absorbs flavors well, making it a hearty base for the casserole.
- Potatoes: Provides a starchy, comforting layer that balances the eggplant's texture and adds substance to the dish.
- Tomato sauce: Brings acidity and sweetness, tying all the ingredients together with a cohesive, flavorful sauce.
- Shredded cheese: Melts into a gooey, golden topping, adding richness and a savory finish to the casserole.
- Olive oil: Enhances the flavors and helps in achieving a crispy, golden top layer when baked.
Tools and Instruments Required
- Baking dish: Holds the layered eggplant and potatoes, ensuring even cooking and a cohesive casserole.
- Knife: Essential for slicing the eggplant and potatoes into uniform pieces.
- Cutting board: Provides a stable surface for safely slicing vegetables.
- Measuring cup: Ensures accurate portions of tomato sauce and shredded cheese.
- Oven: Bakes the casserole, melding flavors and creating a golden, bubbly top.
Eggplant Potato Casserole
A hearty and delicious casserole made with eggplant and potatoes.
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Equipment
- Oven
- Baking Dish
- Knife
- Cutting board
Read more: Eggplant Casserole Recipe
Ingredients:
Main Ingredients
- 1 large Eggplant sliced
- 2 medium Potatoes sliced
- 1 cup Tomato Sauce
- 1 cup Shredded Cheese
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant and potatoes.
- In a baking dish, layer the eggplant and potatoes.
- Pour the tomato sauce over the layers.
- Sprinkle shredded cheese on top.
- Drizzle olive oil, and season with salt and pepper.
- Bake for 40 minutes or until the top is golden and bubbly.
Notes:
Let it cool for a few minutes before serving.
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 2mg
Read more: Eggplant and Zucchini Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to the baking step.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes.
- Bake as directed.
Using eggplant and potatoes together in a casserole not only adds a unique texture but also balances the dish's flavor profile with the eggplant's slight bitterness and the potatoes' natural sweetness.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, mozzarella, cheddar, or even feta work well.
How do I prevent the eggplant from becoming too soggy?
Salt the slices and let them sit for 30 minutes, then pat dry.
Can I make this casserole ahead of time?
Absolutely, prepare it and refrigerate for up to 24 hours before baking.
What can I serve with this casserole?
A fresh green salad or garlic bread pairs nicely.
Can I add meat to this recipe?
Sure, cooked ground beef or sausage can be layered in.
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