This Eggplant and Potato Casserole is a flavorful, comforting dish that combines roasted vegetables, a tangy tomato-leek sauce, and melted mozzarella cheese. The layers of eggplant, potato, and mozzarella create a hearty and satisfying casserole, while the addition of capers and dried tomatoes adds an extra burst of flavor. This dish makes a perfect vegetarian meal or side dish.
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients:
For the Vegetables:
- 1 eggplant, sliced into rounds
- Olive oil
- Salt and pepper, to taste
- 1 medium potato, sliced
- Sweet paprika, to taste
- Dried oregano, to taste
For the Sauce:
- 60g tomato purée
- 1/2 leek, sliced
- Capers, to taste
- Dried tomatoes in oil, chopped
- Salt and pepper, to taste
For Assembling:
- 200g mozzarella cheese, shredded
- Parmesan cheese, for topping
- Dried oregano, for garnish
Directions:
- Prepare Eggplant and Potato:
- Preheat your oven to 200°C (400°F).
- Slice the eggplant into rounds about 1/2 inch thick. Lay them on a baking sheet, sprinkle with salt, and let them sit for 15-20 minutes to release moisture. Pat dry with paper towels.
- Slice the potato and place the slices on a separate baking sheet. Drizzle with olive oil, and season with salt, pepper, sweet paprika, and dried oregano. Toss to coat evenly.
- Roast Vegetables:
- Place both the eggplant and potato slices in the oven.
- Roast the potatoes for 15-20 minutes or until tender and golden.
- Roast the eggplant for 20-25 minutes until soft and golden. Remove from the oven and set aside.
- Prepare the Sauce:
- In a small saucepan, heat a tablespoon of olive oil over medium heat.
- Add the sliced leek and cook until softened.
- Stir in the tomato purée, capers, and chopped dried tomatoes. Season with salt, pepper, and dried oregano. Cook for a few minutes until heated through and well combined.
- Assemble the Casserole:
- In a baking dish, layer half of the roasted eggplant slices.
- Spread half of the tomato-leek sauce over the eggplant.
- Sprinkle half of the shredded mozzarella on top.
- Add a layer of roasted potato slices.
- Repeat with the remaining eggplant, sauce, and mozzarella.
- Bake:
- Sprinkle grated Parmesan over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the casserole cool slightly before serving.
- Garnish with dried oregano and serve warm.
Serving Suggestions:
- Serve as a main dish with a side of fresh salad.
- Pair with a simple yogurt dipping sauce.
- Serve as a side dish with grilled meats.
- Top with fresh basil for an added burst of flavor.
- Enjoy with a slice of crusty bread for a complete meal.
Cooking Tips:
- If you prefer a crispier top, broil the casserole for the last 3-5 minutes of baking.
- You can also add some olives to the sauce for an extra Mediterranean touch.
- Be sure to press the eggplant slices to remove excess moisture for a better texture.
Nutritional Benefits:
- Eggplant is rich in antioxidants, vitamins, and minerals, particularly potassium and fiber.
- Potatoes provide a good source of carbohydrates and vitamin C.
- Mozzarella cheese adds calcium and protein, making this dish balanced and satisfying.
Dietary Information:
- Vegetarian
- Can be made gluten-free by substituting cheese with a dairy-free alternative.
- Suitable for a low-carb diet if you reduce the amount of potato.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
This casserole is full of rich, savory flavors and textures, with crispy potatoes, soft eggplant, and a creamy mozzarella topping. The tomato-leek sauce adds depth, while capers and dried tomatoes bring a touch of tanginess. It’s a perfect dish for any season and can be enjoyed as a hearty main or side dish.
Conclusion:
This Eggplant and Potato Casserole is a great way to enjoy the flavors of roasted vegetables and melted cheese in one delicious dish. It’s easy to make, filling, and perfect for a family meal. Whether you’re serving it as a main or a side, this recipe will become a favorite in your kitchen. Plus, it’s a great way to use up fresh produce and create a satisfying, vegetarian meal.
Frequently Asked Questions:
- Can I use a different type of cheese?
Yes, you can substitute mozzarella with any cheese that melts well, like provolone or gouda. - Can I make this casserole ahead of time?
Absolutely! You can prepare it up to a day in advance, refrigerate it, and bake it the next day. - Can I freeze this casserole?
Yes, freeze the assembled casserole before baking. Wrap tightly in plastic wrap and foil, then bake from frozen or after thawing. - Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes would work well in this recipe and add a slightly sweet flavor. - Is this casserole spicy?
No, the recipe is not spicy, but you can add chili flakes or a diced chili pepper for some heat. - Can I add other vegetables?
Yes, you can add vegetables like zucchini, bell peppers, or mushrooms to the casserole for variety. - Is this recipe gluten-free?
Yes, as long as you use gluten-free cheese and ensure no other ingredients contain gluten. - What can I serve with this casserole?
Serve it with a fresh green salad or some crusty bread for a well-rounded meal. - How long will leftovers last?
Leftovers will keep in the fridge for 3-4 days. - Can I make the sauce spicy?
Yes, you can add a pinch of cayenne pepper or red chili flakes for a spicy kick.