Layered Eggplant and Potato Bake with Mozzarella

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

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

  1. Partially peel the eggplants in stripes, leaving some of the skin for texture, then slice into 0.8-1 cm thick rounds.
  2. Place the eggplant slices on a baking sheet. Brush them with vegetable oil and olive oil, and season with sweet paprika, salt, and pepper.
  3. Bake in a preheated oven at 180°C (350°F) for 25 minutes until softened.

Step 2: Prepare the Potatoes

  1. Thinly slice the potatoes and place them on a baking sheet.
  2. Drizzle with olive oil and season with salt, pepper, and sweet paprika.
  3. Bake in the preheated oven at 180°C (350°F) for 25 minutes until tender.

Step 3: Prepare the Meat Sauce

  1. In a skillet, heat a little vegetable oil over medium heat. Cook the chopped onion until soft, about 3-4 minutes.
  2. Add the minced meat to the skillet, breaking it up with a spoon, and cook until browned.
  3. Add the chopped peppers and cook for an additional 3-4 minutes until softened.
  4. 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.
  5. Once done, stir in the chopped parsley.

Step 4: Assemble and Bake

  1. Layer the baked eggplant slices on the bottom of a baking dish.
  2. Add a layer of thinly sliced baked potatoes over the eggplant.
  3. Spread the minced meat sauce evenly over the potatoes.
  4. Top with shredded mozzarella for pizza and a drizzle of spicy ketchup for extra flavor.
  5. 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:

    1. 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.
    2. 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.
    3. 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:

  1. Rich and hearty layers: Layers of roasted vegetables and savory meat sauce make for a comforting, satisfying dish.
  2. Versatile meal: Enjoy as a main dish or pair with sides for a complete dinner.
  3. Bold flavors: Sweet paprika, garlic, and spicy ketchup add bold, tasty flavors to the dish.
  4. Great for meal prep: This dish stores well and is easy to reheat, making it ideal for meal prepping.
  5. 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:

  1. Can I make this dish vegetarian?
    Yes, substitute the minced meat with plant-based meat alternatives or cooked lentils for a vegetarian version.
  2. 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.
  3. Can I use a different cheese?
    Yes, you can substitute mozzarella with cheddar, gouda, or even feta for a different flavor profile.
  4. 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.
  5. 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.Print
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    Layered Eggplant and Potato Bake with Mozzarella


    • Author: Olivia
    • Total Time: 1hr 30mins

    Description

    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!


    Ingredients

    Scale
    • 2 eggplants, partially peeled and sliced into 0.81 cm thick slices
    • Vegetable oil, as needed
    • Olive oil, as needed
    • 1 teaspoon sweet paprika (divided)
    • Salt, to taste
    • Black pepper, to taste
    • 45 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
    • 12 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

    Instructions

    Step 1: Prepare the Eggplant

    1. Partially peel the eggplants in stripes, leaving some of the skin for texture, then slice into 0.8-1 cm thick rounds.
    2. Place the eggplant slices on a baking sheet. Brush them with vegetable oil and olive oil, and season with sweet paprika, salt, and pepper.
    3. Bake in a preheated oven at 180°C (350°F) for 25 minutes until softened.

    Step 2: Prepare the Potatoes

    1. Thinly slice the potatoes and place them on a baking sheet.
    2. Drizzle with olive oil and season with salt, pepper, and sweet paprika.
    3. Bake in the preheated oven at 180°C (350°F) for 25 minutes until tender.

    Step 3: Prepare the Meat Sauce

    1. In a skillet, heat a little vegetable oil over medium heat. Cook the chopped onion until soft, about 3-4 minutes.
    2. Add the minced meat to the skillet, breaking it up with a spoon, and cook until browned.
    3. Add the chopped peppers and cook for an additional 3-4 minutes until softened.
    4. 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.
    5. Once done, stir in the chopped parsley.

    Step 4: Assemble and Bake

    1. Layer the baked eggplant slices on the bottom of a baking dish.
    2. Add a layer of thinly sliced baked potatoes over the eggplant.
    3. Spread the minced meat sauce evenly over the potatoes.
    4. Top with shredded mozzarella for pizza and a drizzle of spicy ketchup for extra flavor.
    5. Bake in the oven at 180°C (350°F) for 20-25 minutes until the cheese is melted and bubbly.
    • Prep Time: 25mins
    • Cook Time: 1hr 5mins