Layered casseroles are beloved in many cultures, with various vegetables, meats, and sauces combining to create a rich, savory dish. This recipe brings together tender slices of eggplant, potatoes, and minced meat for a flavor-packed casserole that’s both hearty and comforting. The mix of textures and flavors, from the creaminess of mozzarella to the slight acidity of pureed tomatoes, creates a well-balanced dish that can satisfy anyone at the table. This casserole has become a classic family favorite because of its versatility, allowing home cooks to adapt ingredients based on their taste preferences and dietary needs. Whether enjoyed fresh out of the oven or reheated as leftovers, this dish’s layers of flavors and aromas make it a timeless recipe that’s bound to become a regular at your dinner table.

Full Recipe:

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

Steps to Make It

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 4-6

Estimated Calories: 420 kcal per serving

1. Prepare the Eggplant and Potato Slices
   • Partially peel the eggplants, creating a striped pattern by leaving some skin intact for added texture. Slice them into rounds approximately 0.8-1 cm thick. Sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
   • Heat a skillet over medium heat, and add a thin layer of vegetable oil. Fry the eggplant slices until lightly browned on both sides, adding a sprinkle of sweet paprika, salt, and pepper as they cook. Remove and place them on a plate lined with paper towels to absorb excess oil.
   • In the same skillet, add a bit more oil if needed, and fry the potato slices in batches until golden but not fully cooked. Season with a small pinch of salt and pepper. Set aside.
2. Prepare the Meat Filling
   • In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion, and sauté until soft and translucent. Add the minced meat, breaking it apart with a wooden spoon, and cook until browned.
   • Add the chopped peppers, garlic, and half a teaspoon of sweet paprika. Stir well to coat the meat and vegetables. Cook for 2-3 minutes until the peppers soften slightly.
   • Pour in the pureed tomatoes and add a teaspoon of sugar to balance the acidity. Stir, season with salt and pepper to taste, and add a little water if the mixture appears too thick. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to reduce slightly.
3. Assemble the Casserole
   • Preheat the oven to 180°C (350°F).
   • In a baking dish, create an even layer of fried potatoes, followed by a layer of fried eggplant slices. Spoon half of the meat mixture over the vegetables, spreading it out evenly. Repeat with a second layer of potatoes, eggplants, and the remaining meat mixture.
   • Top the final layer with shredded mozzarella and a light drizzle of spicy ketchup if desired, which adds a kick to each bite.
4. Bake the Casserole
   • Cover the casserole dish with aluminum foil and bake for 30 minutes. Afterward, remove the foil and bake for another 10-15 minutes, or until the cheese on top is golden and bubbling.
5. Garnish and Serve
   • Remove from the oven and let it rest for 5-10 minutes to allow the layers to set. Garnish with fresh chopped parsley, and serve hot. This casserole pairs well with a side salad or crusty bread.

Why This Recipe is Timeless

The appeal of this layered eggplant and potato casserole lies in its adaptability. It’s inspired by classic Mediterranean flavors, combining vegetables, meat, and cheese for a comforting, layered dish that holds up well as leftovers. It’s versatile enough to incorporate different types of minced meat, from beef to lamb, or even plant-based alternatives for a vegetarian spin. This recipe can be altered to include your favorite herbs or spices, and it’s easy to adjust the spiciness level to suit any palate. As casseroles have been a staple in home cooking for generations, this dish effortlessly fits into family meals and gatherings, providing satisfaction in both flavor and heartiness.

Nutrition Facts (per serving, approx.)

• Calories: 420 kcal
• Protein: 20 g
• Carbohydrates: 36 g
• Fat: 20 g
• Fiber: 5 g
• Sugars: 6 g

FAQs

Q: Can I use a different type of cheese?
A: Absolutely! While mozzarella provides a classic melty texture, you can use other cheeses like cheddar, gouda, or feta for a unique twist on the flavors.

Q: How can I make this casserole spicier?
A: You can add chopped chili peppers to the meat filling or use spicy paprika. Additionally, a layer of spicy salsa or hot sauce mixed with the tomatoes can increase the heat level.

Q: Can I prepare this in advance?
A: Yes, you can assemble the casserole up to a day ahead and refrigerate it, covered. When ready to cook, bake it directly from the refrigerator, but add an extra 10 minutes to the baking time.

Q: Can I make this recipe vegetarian?
A: Certainly. Swap the minced meat for plant-based crumbles, lentils, or even mushrooms for a vegetarian version.

Tips for Making the Perfect Casserole

1. Fry the Eggplants and Potatoes Lightly
   Lightly frying the eggplants and potatoes adds flavor and prevents them from becoming too mushy in the oven.
2. Balance the Tomato Acidity
   Adding a small amount of sugar to the pureed tomatoes balances their acidity, making the meat filling more palatable.
3. Use Fresh Mozzarella if Possible
   Shredded mozzarella for pizza melts evenly and adds a nice, bubbly crust, but fresh mozzarella can offer a creamier, more delicate flavor if you prefer a slightly richer topping.
4. Rest the Casserole Before Serving
   Allowing the casserole to sit for a few minutes after it’s out of the oven helps it firm up, making it easier to cut and serve while preserving the layers.

Storage Tips

This casserole keeps well in the refrigerator for up to 3 days when stored in an airtight container. To reheat, place it in a preheated oven at 175°C (350°F) until warmed through, or microwave individual portions. If freezing, wrap portions tightly in foil or place in a freezer-safe container. Defrost overnight in the refrigerator before reheating.

Conclusion

This layered eggplant and potato casserole with minced meat is a wonderful example of how comforting and flavorful a simple, oven-baked dish can be. Each layer offers a unique texture and flavor, from the tender potatoes to the rich, meaty sauce, creating a meal that’s as satisfying as it is easy to prepare. With the added cheese, each bite is perfectly balanced between creamy, savory, and slightly tangy notes from the tomato sauce. Whether you’re feeding a family or hosting friends, this casserole is a great option for a warm and hearty meal that’s sure to be a hit with everyone. It’s a dish you can prepare for special occasions or any ordinary night when you crave something comforting, filling, and truly timeless.