Potato Eggplant Casserole
Savor the comforting layers of a hearty Potato Eggplant Casserole, a dish that combines tender potatoes, golden-browned eggplant, and a rich, herb-infused tomato sauce. This oven-baked casserole is topped with melted mozzarella and Parmesan cheese, creating a bubbly, golden crust that’s truly irresistible. Perfectly seasoned with oregano, basil, and paprika, this recipe highlights Mediterranean-inspired flavors while remaining simple and wholesome. Ideal for a cozy family dinner or a potluck centerpiece, this casserole is as nutritious as it is satisfying. With just 20 minutes of prep and an hour of cooking, it’s an easy make-ahead option that reheats beautifully. Don’t forget a sprinkle of fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 4 medium (peeled and thinly sliced) Potatoes
- 2 medium (sliced into 1/4-inch rounds) Eggplant
- 4 tablespoons Olive oil
- 1 large (diced) Onion
- 3 cloves (minced) Garlic
- 1 28-ounce can Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1.5 cups (shredded) Mozzarella cheese
- 0.5 cups (grated) Parmesan cheese
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Lay the eggplant slices out on a tray. Sprinkle them with 1 teaspoon of salt, allowing them to sit for about 10 minutes. This helps draw out bitterness. Rinse and pat dry with paper towels.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices in batches, cooking them for 2-3 minutes per side until lightly browned. Remove and set aside.
Heat the remaining 2 tablespoons of olive oil in the same skillet. Sauté the diced onion for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute.
Stir in the crushed tomatoes, dried oregano, dried basil, paprika, 1/2 teaspoon of salt, and black pepper. Let the sauce simmer on low heat for 10 minutes, stirring occasionally.
Layer half of the potato slices on the bottom of the prepared baking dish. Top with half of the cooked eggplant slices and spread half of the tomato sauce over the top.
Repeat the layers with the remaining potatoes, eggplant, and tomato sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese over the top. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
Let the casserole cool for 5-10 minutes before garnishing with fresh chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.0 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1278 mg | 27% | |
*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.
