This Vegetable and Cheese Layered Bake combines tender layers of eggplant and potatoes with a rich tomato and cheese filling. It’s a hearty, flavorful dish that’s perfect as a main course or a side. The gooey cheese and fragrant herbs make this bake a crowd-pleaser for any occasion.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
Ingredients
- Vegetables:
- 1 large eggplant
- 2 medium potatoes
- 1 large tomato
- 2 green onions
- Olive oil (for brushing)
- Salt and pepper (to taste)
- Garlic powder (to taste)
- Sweet paprika (to taste)
- Cheese Mixture:
- 100g grated Gouda cheese (1 cup)
- 60g grated Parmesan (1/2 cup)
- 1 egg
- Fresh parsley, chopped (about 2 tablespoons)
- Optional: 2 tablespoons ricotta cheese (for creaminess)
- Top Layer:
- 80g tomato puree (1/3 cup)
- 100g grated mozzarella (1 cup)
- Dried oregano (to taste)
Directions
- Prepare the Eggplant:
- Slice the eggplant into thin slices (1-2 mm thick).
- Brush with olive oil and season with salt, pepper, and garlic powder.
- Prepare the Potatoes:
- Slice the potatoes thinly (1-2 mm thick).
- Season with salt, pepper, garlic powder, and sweet paprika.
- Prepare the Cheese Layer:
- Chop the large tomato and slice the green onions.
- In a bowl, combine Gouda cheese, Parmesan cheese, chopped tomato, green onions, parsley, and salt and pepper.
- Beat in the egg to bind the mixture. Optionally, add ricotta for extra creaminess.
- Assemble the Bake:
- In a greased baking dish, layer the seasoned eggplant slices at the bottom.
- Add a layer of seasoned potato slices on top.
- Spread the cheese mixture evenly over the vegetables.
- Top with Tomato Puree and Mozzarella:
- Spread tomato puree evenly over the cheese layer.
- Sprinkle grated mozzarella over the tomato puree.
- Drizzle with olive oil and sprinkle dried oregano on top.
- Bake:
- Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 40 minutes.
- Remove the foil and bake for an additional 10 minutes to brown the top.
- Garnish and Serve:
- Allow the bake to rest for a few minutes after removing it from the oven.
- Garnish with fresh parsley before serving.
Serving Suggestions
- Serve with a side salad and crusty bread for a complete meal.
- Pair with a light soup for a cozy dinner.
- Enjoy as a vegetarian main course or a hearty side dish.
Cooking Tips
- Use a mandoline slicer for evenly thin vegetable slices.
- Ensure even layering to create a balanced flavor in every bite.
- Cover the dish with foil during the initial bake to prevent the top from burning.
Nutritional Benefits
- Eggplant: Rich in fiber and antioxidants.
- Potatoes: A good source of vitamins and potassium.
- Cheese: Provides calcium and protein.
Dietary Information
- Contains dairy and eggs.
- Gluten-free.
Nutritional Facts (per serving, approximate)
- Calories: 280
- Protein: 10g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 3g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) until warmed through.
- Freeze in individual portions for up to 2 months.
Why You’ll Love This Recipe
- Combines wholesome vegetables with creamy cheese for a satisfying dish.
- Easy to customize with your favorite herbs and cheeses.
- Perfect for both casual dinners and festive gatherings.
- A flavorful, comforting bake that’s sure to impress.
Conclusion
This Vegetable and Cheese Layered Bake is a delicious, comforting dish that’s as versatile as it is satisfying. Whether you’re serving it as a vegetarian main course or a side dish, its rich flavors and hearty layers make it a standout addition to any meal. Try it once, and it’s bound to become a regular on your table.
Frequently Asked Questions
- Can I use other vegetables? Yes, zucchini or sweet potatoes are great alternatives.
- Can I make this vegan? Use plant-based cheeses and omit the egg for a vegan version.
- Can I prepare it ahead? Yes, assemble the bake and refrigerate for up to 24 hours before baking.
- What other cheeses can I use? Try cheddar, fontina, or Monterey Jack.
- How do I prevent soggy layers? Pat the eggplant dry with paper towels after salting to draw out moisture.
- Can I freeze leftovers? Yes, freeze in portions and reheat in the oven.
- What can I serve with this? A fresh salad or roasted vegetables make excellent sides.
- How do I get a crispier top? Broil the bake for the last 2-3 minutes.
- Can I add meat? Ground beef or turkey can be layered with the vegetables for a non-vegetarian option.
- Can I skip the tomato puree? Yes, replace it with a white sauce or pesto for a different flavor profile.