Tomato Potato and Eggplant Aubergine Casserole
Dive into comfort food heaven with this delectable Tomato, Potato, and Eggplant (Aubergine) Casserole—a hearty, Mediterranean-inspired dish that's as beautiful as it is delicious. Layers of tender potatoes, savory eggplant, and juicy tomatoes are seasoned to perfection and crowned with a golden, garlicky breadcrumb and Parmesan topping that adds a irresistibly crunchy finish. Fresh basil leaves infuse every bite with vibrant herbal notes, while a touch of olive oil ties the flavors together in true rustic fashion. Perfect as a vegetarian main course or a flavorful side dish, this casserole is easy to assemble and oven-baked to perfection in under an hour. Serve it warm and watch it become the star of your dinner table!
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Recipe Information
Ingredients
- 4 medium (about 500g) Potatoes
- 2 medium (about 400g) Eggplants (Aubergines)
- 4 medium (about 400g) Tomatoes
- 4 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 10 leaves Fresh basil leaves
- 1 cup Breadcrumbs
- 0.5 cup (grated) Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash and peel the potatoes, then slice them into 1/4-inch thick rounds. Set aside in a bowl of water to prevent browning.
Trim the ends of the eggplants, then slice them into 1/4-inch thick rounds. Sprinkle both sides of the slices with a pinch of salt and set them on a paper towel-lined tray for 10 minutes to draw out excess moisture.
Slice the tomatoes into 1/4-inch thick rounds. Set aside.
Rinse the eggplant slices under cold water to remove the excess salt, then pat them dry with paper towels.
Lightly grease a 9x13-inch (23x33 cm) casserole dish with 1 tablespoon of olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Remove the skillet from heat and toss the sliced potatoes in the garlic oil mixture until evenly coated.
In the greased casserole dish, layer the vegetables in the following order: a layer of potatoes, followed by a layer of eggplants, then topped with a layer of tomatoes. Repeat until all vegetables are used, seasoning each layer with a small pinch of salt and black pepper.
Tear the fresh basil leaves and distribute them evenly across the top of the final tomato layer.
In a small bowl, mix the breadcrumbs, Parmesan cheese, and the remaining tablespoon of olive oil. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and crisp.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Serve warm as a main dish or as a side to your favorite protein. Enjoy!
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4656 mg | 202% | |
| Total Carbohydrate | 622.7 g | 226% | |
| Dietary Fiber | 91.7 g | 328% | |
| Total Sugars | 101.5 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1061 mg | 82% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 16219 mg | 345% | |
*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.
