Ingredients:
1 eggplant, sliced (about 2 cups or 300 g)
1 medium potato, sliced (about 1 1/2 cups or 250 g)
Olive oil (2-3 tablespoons)
Salt and pepper to taste
1 teaspoon sweet paprika
1 teaspoon dried oregano
60 g tomato paste (about 1/4 cup)
200 g mozzarella, grated (about 2 cups)
1/2 leek, sliced (about 1/2 cup)
1 tablespoon capers
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup Parmesan cheese, grated
1 teaspoon dried oregano for garnish
Preparation of eggplant and potatoes:
Preheat oven to 200°C. Cut eggplants into rounds, sprinkle with salt and let rest for 15-20 minutes to allow them to lose moisture. Dry with absorbent paper. Slice the potatoes, drizzle with olive oil and season with salt, pepper, paprika and dried oregano. Toss to coat.
Roasted vegetables:
Divide the eggplant and potato slices on separate baking sheets.
Roast the potatoes for 15-20 minutes or until tender and golden brown.
Roast the eggplant for 20-25 minutes or until tender and golden brown. Remove from the oven and set aside.
Make the sauce:
Heat the olive oil in a pan over medium heat.
Add the leek and cook until soft.
Add the tomato paste, capers and chopped sun-dried tomatoes. Season with salt, pepper and oregano. Cook until hot.
Assemble the casserole:
Place half of the roasted eggplant slices on a baking sheet, spread with half of the sauce and sprinkle with half of the grated mozzarella. Add a layer of roasted potato slices and repeat with the remaining eggplant, sauce and mozzarella.
Baking:
Sprinkle with grated Parmesan cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly.
Serving:
Let cool slightly before serving. Garnish with dried oregano.
Serving tips:<!–nextpage–>
Serve with a simple green salad or whole wheat bread for a complete meal.
It pairs well with a light vinaigrette or a spoonful of lactose-free yogurt.
Cooking tips:
Be sure to pat the eggplant slices dry to avoid excess moisture, which can make them soggy.
Use an evenly heated baking sheet to ensure even cooking.
Nutritional benefits:
Eggplant is high in fiber and antioxidants.
Potatoes provide essential vitamins and minerals.
Mozzarella and Parmesan are a good source of protein and calcium. Dietary information:
Vegetarian
It can be made gluten-free by ensuring the tomato paste and other ingredients are gluten-free.
Nutritional Information (per serving):
Calories: 300
Protein: 15g
Carbs: 30g
Fat: 15g
Fiber: 8g
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can be frozen for up to 2 months. Reheat in the oven for best results.
Why you’ll love this recipe:
Combine delicious, healthy ingredients into a satisfying casserole.
The different flavors and textures make it a hit with vegetarians and meat eaters alike.
It’s versatile and can be customized to your taste preferences.
Ideal for meal prep or feeding a crowd, this dish is convenient and delicious.
In short, this vegetarian eggplant casserole is a delicious mix of roasted vegetables, flavorful tomato sauce, and melted cheese. It’s a comforting, nutritious option for any meal and offers a satisfying combination of flavors and textures. With its simple preparation and healthy ingredients, this dish is perfect for family dinners or casual gatherings. Enjoy the hearty, flavorful goodness of this casserole and make it an essential part of your recipe collection!
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