This Layered Eggplant and Potato Bake with Mozzarella is a delicious and hearty dish that combines layers of roasted eggplant, thinly sliced potatoes, and a savory minced meat sauce, topped with mozzarella and baked to golden perfection. With aromatic spices and a flavorful meat filling, this dish is perfect for a comforting family dinner. It’s rich in flavor and sure to impress!
Preparation Time: 25 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 6
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Ingredients:
- 2 eggplants, partially peeled and sliced into 0.8-1 cm thick slices
- Vegetable oil, as needed
- Olive oil, as needed
- 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
- 1 cup pureed tomatoes
- 1-2 cloves garlic, minced
- 1 teaspoon sugar
- Some water, as needed
- Parsley, chopped, for garnish
- 100 grams (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, then slice into 0.8-1 cm thick rounds.
- Place the eggplant slices on a baking sheet. Brush them with vegetable oil and olive oil, and season with sweet 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 preheated oven at 180°C (350°F) for 25 minutes until tender.
Step 3: Prepare the Meat Sauce
- In a skillet, heat a little vegetable oil over medium heat. Cook the chopped onion until soft, about 3-4 minutes.
- Add the minced meat to the skillet, breaking it up with a spoon, and cook until browned.
- Add the chopped peppers and cook for an additional 3-4 minutes until softened.
- Stir in the pureed tomatoes, minced garlic, salt, pepper, sweet paprika, sugar, and a little water to adjust consistency. Cover and cook for 20 minutes, stirring occasionally.
- Once done, stir in the chopped parsley.
Step 4: Assemble and Bake
- Layer the baked eggplant slices on the bottom of a baking dish.
- Add a layer of thinly sliced baked potatoes over the eggplant.
- Spread the minced meat sauce evenly over the potatoes.
- Top with shredded mozzarella for pizza and a drizzle of spicy ketchup for extra flavor.
- 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 a burst of color.
- Serve alongside a yogurt dip for a refreshing contrast.
- Enjoy with a glass of red wine for a cozy dinner.
Key Ingredients:
- Eggplant: Known for its slightly bitter taste and spongy texture, eggplant absorbs flavors from the other ingredients while providing a tender, melt-in-your-mouth texture when cooked.
- Potatoes: Thinly sliced potatoes give the dish its body, balancing the softness of the eggplant with a bit of structure.
- Mozzarella Cheese: Mozzarella adds a creamy, cheesy layer that binds the dish together and offers a satisfying, gooey bite when baked.
- Tomato Sauce: This is often added between the layers to give the bake a robust flavor with a hint of acidity to balance the richness of the cheese and vegetables.
- Herbs and Spices: Garlic, oregano, basil, and sometimes parsley are used to enhance the flavors of the bake, adding a fragrant and savory element.
Cooking Method:
- Preparation: The eggplant is often sliced and pre-cooked (either grilled, baked, or sautéed) to soften its texture and reduce its bitterness. Potatoes are usually thinly sliced to ensure they cook evenly in the oven.
- Layering: In a baking dish, alternate layers of eggplant, potatoes, tomato sauce, and mozzarella. Each layer can be seasoned with herbs and spices to build flavor as you assemble the bake.
- Baking: The dish is typically baked in the oven until the potatoes are tender and the mozzarella is bubbly and golden. This process melds the flavors together, creating a harmonious blend of vegetables, cheese, and sauce.
Tips:
- Pre-salting the eggplant: This can help remove excess moisture and reduce bitterness, giving the eggplant a firmer texture when baked.
- Mixing cheeses: You can add Parmesan or ricotta cheese to the mozzarella for extra richness and depth of flavor.
- Serving suggestions: This bake pairs well with a simple green salad, crusty bread, or even a light protein like grilled chicken or fish.
Cooking Tips:
- Partially peel the eggplants: Leaving some skin helps with structure while adding a tender texture.
- Bake the vegetables first: Baking the eggplant and potatoes beforehand removes excess moisture and enhances their flavor.
- Adjust seasoning to taste: The amount of paprika, salt, and pepper can be adjusted to suit your preference.
- Use fresh mozzarella: Fresh mozzarella melts beautifully and gives the dish a creamy, gooey texture.
- Cover while baking: If the top browns too quickly, cover with foil to avoid burning while the layers heat through.
Nutritional Benefits:
- Rich in fiber from the eggplant and potatoes, aiding digestion.
- Good source of protein from the minced meat, supporting muscle health.
- Antioxidants from peppers and tomatoes, reducing inflammation.
- Calcium boost from the mozzarella, supporting bone health.
- Healthy fats from olive oil, beneficial for heart health.
Dietary Information:
- Gluten-free if using gluten-free ketchup.
- Nut-free, making it suitable for those with nut allergies.
- Low-carb option: Reduce the potatoes or substitute with zucchini slices.
- Vegetarian version: Substitute the minced meat with plant-based meat or cooked lentils.
- Balanced meal with protein, healthy fats, and carbohydrates.
Nutritional Facts (per serving):
- Calories: 350
- Protein: 18g
- Carbohydrates: 25g
- Fat: 20g
- Fiber: 4g
- Sugar: 6g
Storage:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave.
- Freeze: You can freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe:
- Rich and hearty layers: Layers of roasted vegetables and savory meat sauce make for a comforting, satisfying dish.
- Versatile meal: Enjoy as a main dish or pair with sides for a complete dinner.
- Bold flavors: Sweet paprika, garlic, and spicy ketchup add bold, tasty flavors to the dish.
- Great for meal prep: This dish stores well and is easy to reheat, making it ideal for meal prepping.
- Perfect for gatherings: The vibrant colors and delightful flavors make this a crowd-pleaser at any dinner table.
Conclusion:
This Layered Eggplant and Potato Bake with Mozzarella is a delicious combination of tender vegetables, savory meat, and melted cheese. It’s easy to prepare and perfect for a hearty family meal or a special gathering. The bold flavors of paprika, garlic, and the savory mozzarella make it an irresistible dish that everyone will love. Give it a try, and enjoy every bite!
Frequently Asked Questions:
- Can I make this dish vegetarian?
Yes, substitute the minced meat with plant-based meat alternatives or cooked lentils for a vegetarian version. - How do I keep the eggplant from becoming too oily?
Brushing with a mix of vegetable and olive oil rather than drenching helps reduce oil absorption. - Can I use a different cheese?
Yes, you can substitute mozzarella with cheddar, gouda, or even feta for a different flavor profile. - Can I prepare this dish ahead of time?
Yes, you can prepare and layer the dish, then refrigerate it. Bake just before serving to ensure freshness. - Is there a substitute for spicy ketchup?
If you don’t have spicy ketchup, use regular ketchup and add a pinch of cayenne pepper or hot sauce for heat.