This Baked Eggplant and Potato Casserole is a rich, comforting dish featuring layers of roasted eggplant, tender potatoes, and a flavorful minced meat sauce, all topped with melty mozzarella. The combination of savory spices, garlic, and spicy ketchup gives this dish a bold and satisfying taste, making it perfect for a cozy family meal.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6
Ingredients
For the Eggplant:
- 2 eggplants, partially peeled and sliced into 0.8-1 cm thick slices
- Vegetable oil, as needed
- Olive oil, as needed
- ½ tsp sweet paprika
- Salt, to taste
- Black pepper, to taste
For the Potatoes:
- 4-5 potatoes, thinly sliced
- Olive oil, as needed
- ½ tsp sweet paprika
- Salt and black pepper, to taste
For the Meat Sauce:
- 1 onion, chopped
- 450g (1 lb) minced meat (beef, lamb, or a mix)
- 2 peppers, finely chopped
- 1 cup pureed tomatoes
- 1-2 cloves garlic, minced
- 1 tsp sugar
- Salt and black pepper, to taste
- ½ tsp sweet paprika
- Water, as needed
- Vegetable oil, for cooking
- Parsley, chopped (for garnish)
For Topping:
- 100g (3.5 oz) mozzarella for pizza, shredded
- Spicy ketchup, as needed
Directions
Step 1: Prepare the Eggplant
- Partially peel the eggplants in stripes, leaving some of the skin for texture. Slice into 0.8-1 cm rounds.
- Arrange on a baking sheet, brush with vegetable oil and olive oil, and season with paprika, salt, and pepper.
- Bake in a preheated oven at 180°C (350°F) for 25 minutes until softened.
Step 2: Prepare the Potatoes
- Thinly slice the potatoes and place them on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, and sweet paprika.
- Bake in the same preheated oven for 25 minutes until tender.
Step 3: Prepare the Meat Sauce
- Heat vegetable oil in a skillet over medium heat.
- Sauté the chopped onion for 3-4 minutes until soft.
- Add the minced meat, breaking it up with a spoon, and cook until browned.
- Stir in chopped peppers and cook for 3-4 more minutes.
- Add pureed tomatoes, minced garlic, salt, pepper, paprika, and sugar.
- Pour in a little water to adjust consistency, cover, and simmer for 20 minutes, stirring occasionally.
- Stir in chopped parsley and remove from heat.
Step 4: Assemble and Bake
- In a baking dish, layer the baked eggplant slices at the bottom.
- Add a layer of baked potatoes over the eggplant.
- Spread the minced meat sauce evenly over the potatoes.
- Top with shredded mozzarella and drizzle with spicy ketchup.
- Bake in the oven at 180°C (350°F) for 20-25 minutes until the cheese is melted and bubbly.
Serving Suggestions
- Serve hot with a side of crusty bread for dipping.
- Pair with a simple green salad for a complete meal.
- Garnish with fresh parsley for extra color and freshness.
- Serve alongside a yogurt dip for a refreshing contrast.
Cooking Tips
- Salting the eggplant before baking helps reduce bitterness and absorbs less oil.
- Use a mix of beef and lamb for a deeper, more authentic flavor.
- Roasting the potatoes beforehand enhances their texture and prevents sogginess.
- For extra richness, add a layer of béchamel sauce on top before baking.
Nutritional Benefits
- Eggplants are rich in fiber and antioxidants.
- Potatoes provide a good source of energy and potassium.
- Lean ground meat offers protein and essential nutrients.
- Olive oil is heart-healthy and packed with beneficial fats.
Dietary Information
- Not vegetarian (can be made with plant-based meat alternatives)
- Contains dairy (can substitute mozzarella with vegan cheese)
- Gluten-free
Nutritional Facts (Per Serving)
- Calories: 350-400 kcal
- Carbohydrates: 35g
- Protein: 18g
- Fat: 18g
- Fiber: 6g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month. Thaw and reheat in the oven at 180°C (350°F) for 15 minutes.
Why You’ll Love This Recipe
- Comforting and satisfying with layers of delicious flavors.
- Perfect for meal prep—great for leftovers.
- Healthy yet indulgent, balancing protein, veggies, and cheese.
- Easy to customize with different cheeses or spices.
Conclusion
This Baked Eggplant and Potato Casserole is a rich, hearty, and comforting meal that brings together Mediterranean flavors in every bite. The soft roasted eggplants, tender potatoes, flavorful minced meat sauce, and gooey cheese create an irresistible dish perfect for family dinners. Try this easy and flavorful recipe today, and enjoy a warm and satisfying homemade meal!
Frequently Asked Questions (FAQs)
- Can I use another type of cheese?
Yes! Try Parmesan, Gouda, or Cheddar for a different flavor. - Can I make this vegetarian?
Absolutely! Use lentils, chickpeas, or plant-based ground meat instead. - Can I air-fry the eggplants and potatoes?
Yes! Air-fry at 180°C (350°F) for 12-15 minutes until golden and soft. - What can I use instead of spicy ketchup?
You can substitute with sriracha, harissa, or a homemade tomato-chili sauce. - Can I prepare this dish ahead of time?
Yes! Assemble everything and refrigerate overnight. Bake before serving. - What’s the best meat combination for this recipe?
A mix of beef and lamb provides a rich, traditional flavor. - Can I make this dish in a slow cooker?
Yes! Assemble the layers and cook on low for 4-5 hours or high for 2-3 hours. - How do I make the sauce thicker?
Let it simmer longer or add 1 tbsp tomato paste for extra richness. - Can I add more vegetables?
Yes! Try adding zucchini, mushrooms, or carrots for more texture. - How do I prevent the dish from being too oily?
Use minimal oil and drain excess fat from the meat before adding tomatoes.