Eggplant Potato Tomato Casserole
Elevate your weeknight dinners with this comforting and flavorful Eggplant Potato Tomato Casserole, a deliciously layered medley of garden-fresh vegetables and gooey melted cheeses. This recipe brings together tender slices of eggplant, blanched potatoes, and juicy tomatoes, all infused with a savory garlic-oregano olive oil blend. Topped with layers of rich Parmesan and mozzarella cheese and baked to golden perfection, this casserole is the embodiment of hearty, yet wholesome comfort food. With a finishing touch of fragrant fresh basil, each bite bursts with Mediterranean-inspired flavors. Perfect as a vegetarian main dish or a stunning side, this casserole is simple to prepare and sure to impress. Serve it warm and watch it disappear at the table!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 medium Potatoes
- 4 medium Tomatoes
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 pieces Garlic cloves
- 1 teaspoon Dried oregano
- 1 cup Parmesan cheese
- 1 cup Mozzarella cheese
- 10 pieces Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants, potatoes, and tomatoes into 1/4-inch thick rounds. Set aside.
Bring a pot of water to a boil, add a pinch of salt, and blanch the potato slices for 5 minutes. Drain and let cool.
Mince the garlic cloves and mix them with the olive oil, salt, black pepper, and dried oregano in a small bowl.
Lightly oil a 9x13-inch casserole dish. Lay down a layer of eggplant slices, followed by a layer of potatoes, and finally a layer of tomatoes. Brush the layered vegetables with the garlic oil mixture.
Sprinkle a layer of Parmesan and mozzarella cheese over the vegetables.
Repeat the layering process (eggplant, potato, tomato) until all the ingredients are used, finishing with a final layer of cheese on top.
Cover the casserole dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
Garnish the finished casserole with fresh basil leaves before serving.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 7549 mg | 328% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 62.6 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2422 mg | 186% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 6063 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
