Description
Eggplant, Potato and Tomato Casserole is a delightful and wholesome dish that captures the essence of Greek cuisine. This Mediterranean casserole features layers of tender eggplants, hearty potatoes, and a rich tomato sauce, making it a perfect centerpiece for family dinners or casual gatherings. Not only is it satisfying with its comforting texture and savory flavors, but it is also healthy, packed with vegetables, and ideal for meal prep. Serve it warm with crusty bread, crumbled feta cheese, and olives for an authentic Mediterranean experience that everyone will love.
Ingredients
Scale
- 3–4 medium eggplants
- 3 medium potatoes
- 4 medium onions
- 4 cloves garlic
- 2 tomatoes or 1/2 cup tomato passata/puree
- 2 tablespoons tomato paste
- 180 milliliters extra virgin olive oil
- 1 teaspoon sugar (optional)
- 1 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon pepper (adjust to taste)
- 2 cups water
- 3 tablespoons parsley, chopped
Instructions
- Prepare the eggplant by cutting into wedges, salting them for 20-30 minutes to draw out moisture, then rinsing and patting dry.
- Peel and cut potatoes into wedges; soak in water for 10 minutes before drying.
- Thinly slice onions and crush garlic.
- Blend tomatoes until smooth in a food processor.
- Sauté potatoes in olive oil until golden; transfer to a baking tray.
- Sauté eggplant in batches in the same pan; add to the tray.
- Sauté onions until soft, add garlic; then mix in tomato paste followed by pureed tomatoes, seasonings, and water.
- Pour sauce over layered vegetables; cover with foil and bake at 180°C (350°F) for about 40 minutes.
- Remove foil and continue baking for another 15-20 minutes until cooked through.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 290
- Sugar: 6g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg