Ingredients:

For the Casserole:

• 2 eggplants, partially peeled and sliced into 0.8-1 cm thick slices
• Vegetable oil, as needed (for frying the eggplant)
• Olive oil, as needed (for the meat sauce)
• 1 teaspoon sweet paprika (divided)
• Salt, to taste
• Black pepper, to taste
• 4-5 potatoes, thinly sliced
• 1 onion, chopped
• 450 grams (1 lb) minced meat (beef, lamb, or a mix)
• 2 peppers, finely chopped (bell peppers or chili peppers, depending on preference)
• 1 cup pureed tomatoes
• 1-2 cloves garlic, minced
• 1 teaspoon sugar
• Some water, as needed (to adjust sauce consistency)
• Parsley, chopped, for garnish
• 100 grams (3.5 oz) mozzarella for pizza, shredded
• Spicy ketchup, as needed (optional, for serving)

Steps to Prepare:

1. Prepare the Eggplant:
   • Start by partially peeling the eggplants, leaving some strips of skin for texture and color. Slice the eggplants into 0.8-1 cm thick slices.
   • Sprinkle the eggplant slices with salt and let them sit for about 20 minutes. This helps draw out excess moisture and bitterness. After 20 minutes, blot the slices with a paper towel to remove the moisture.
   • In a large skillet, heat vegetable oil over medium heat. Fry the eggplant slices in batches until they are golden and tender, about 2-3 minutes per side. Once fried, transfer them to a paper towel-lined plate to drain excess oil.
2. Prepare the Potatoes:
   • While the eggplant is draining, peel and thinly slice the potatoes. Heat some vegetable oil in a separate skillet over medium-high heat. Fry the potato slices until they are golden and crispy, about 4-5 minutes per side. Remove and set aside on a paper towel to drain.
3. Cook the Meat Sauce:
   • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
   • Add the minced meat to the skillet, breaking it apart with a spoon as it cooks. Cook until the meat is browned and cooked through, about 8-10 minutes.
   • Stir in the chopped peppers and cook for another 3-4 minutes until the peppers soften.
   • Add the minced garlic, paprika, and a pinch of black pepper, and cook for another minute to release the flavors.
   • Pour in the pureed tomatoes, sugar, and a splash of water to adjust the consistency of the sauce. Stir everything together and let the sauce simmer for 10-15 minutes, allowing the flavors to meld together. Adjust salt and pepper to taste.
4. Assemble the Casserole:
   • Preheat your oven to 180°C (350°F).
   • In a greased baking dish, start by layering the fried eggplant slices at the bottom, followed by a layer of the crispy potato slices. Pour half of the meat sauce over the potatoes and spread it evenly.
   • Repeat the layers, finishing with a final layer of meat sauce on top.
   • Sprinkle the shredded mozzarella over the top layer of meat sauce.
5. Bake the Casserole:
   • Place the assembled casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
   • Once baked, remove the casserole from the oven and let it sit for about 5 minutes before serving to allow the layers to set.
6. Garnish and Serve:
   • Garnish the casserole with freshly chopped parsley for a burst of color and freshness.
   • Serve hot with a drizzle of spicy ketchup on the side, if desired.

Prep Time:
30 minutes

Cooking Time:
40 minutes

Total Time:
1 hour 10 minutes

Servings:
6-8 servings

Nutritional Facts (Per Serving):

• Calories: 370 kcal
• Protein: 22g
• Carbohydrates: 32g
  • Sugars: 7g
• Fat: 22g
  • Saturated Fat: 8g
• Fiber: 6g
• Sodium: 300mg
• Cholesterol: 60mg

(Note: Nutritional information is an approximation and may vary based on specific ingredients used.)

Explanation of the Recipe: Why It’s Timeless:
This Baked Eggplant and Potato Casserole with Meat and Mozzarella is a dish that resonates with both the richness of traditional home cooking and the comfort of hearty meals that satisfy everyone at the table. The combination of eggplant and potato is a timeless pairing found in many Mediterranean and Middle Eastern dishes, both of which lend themselves to absorb the deep flavors of the spices and savory meat sauce. Eggplants, with their tender, spongy texture, complement the creamy mozzarella cheese and the hearty meat sauce, while the potatoes provide substance and a crispy texture that holds the layers together.

What makes this dish particularly timeless is its adaptability. You can swap the meat for a vegetarian filling, adjust the spices based on your taste, or even add extra vegetables like zucchini or tomatoes. The recipe offers a delightful balance of savory, sweet, and slightly smoky flavors, creating a dish that appeals to all palates. Furthermore, this casserole can be prepared ahead of time and baked when needed, making it an excellent option for both casual and special occasions.

The addition of mozzarella gives this casserole a melty, gooey finish that appeals to cheese lovers everywhere. A simple garnish of parsley brightens up the rich flavors, making the dish not only delicious but also visually appealing. Whether you’re looking to feed a family, impress guests, or make a meal for yourself, this casserole has all the elements of a perfect comfort food dish that stands the test of time.

FAQs:

1. Can I use a different cheese?
   Yes, you can swap mozzarella for another cheese like cheddar, Gouda, or even feta for a more tangy flavor. However, mozzarella is recommended for its meltability and creaminess.
2. Can I make this dish ahead of time?
   Absolutely! This casserole can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. Just bake it when you’re ready to serve.
3. Can I use a different type of meat?
   Yes, you can use lamb, pork, or a combination of meats. You can even substitute the meat with lentils or beans for a vegetarian version.

Tips on How to Make:

• Frying the Eggplant:
  Eggplants absorb oil quickly, so ensure that the oil is hot before frying. If you’re looking to cut down on oil, you can bake the eggplant slices in the oven instead of frying them.
• Adjusting the Sauce:
  If the tomato sauce feels too thick, you can add a bit of water or vegetable broth to adjust the consistency. The sauce should be thick enough to coat the meat and peppers but not too dry.
• Layering:
  Be sure to press down the layers slightly when assembling to ensure the ingredients meld together well during baking.

Storage Tips:

• Refrigeration:
  Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing:
  This casserole freezes well! Let it cool completely before wrapping it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, bake from frozen at 180°C (350°F) for 45 minutes to 1 hour, or until hot throughout.

Conclusion:
This Baked Eggplant and Potato Casserole with Meat and Mozzarella is a rich, comforting dish that brings together the best of Mediterranean flavors in a satisfying, hearty meal. Whether you’re enjoying it on a cold winter evening, preparing it for a family gathering, or seeking a meal that combines simplicity and sophistication, this casserole checks all the boxes. With its layers of tender eggplant, crispy potatoes, savory meat sauce, and melted cheese, it’s a dish that embodies the essence of comfort food. Simple to prepare yet full of complex flavors, it’s sure to become a staple in your recipe collection, beloved by family and friends alike.