Today, we’re making a delicious layered vegetable bake with eggplant, potatoes, and cheese. This dish is packed with flavor and is perfect for a hearty meal. Let’s dive into this easy and tasty recipe!
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
- 1 large eggplant
- Olive oil
- Salt and pepper
- Garlic powder
- 2 medium potatoes
- Sweet paprika
- 1 large tomato
- 2 green onions
- Fresh parsley
- 100g grated gouda cheese
- 60g grated Parmesan
- 1 egg
- 80g tomato puree
- 100g grated mozzarella
- Dried oregano
Directions
Prepare the Eggplant
- Slice Eggplant: Cut the eggplant into thin slices, about 1-2 mm thick.
- Season Eggplant: Brush the slices with olive oil and season with salt, pepper, and garlic powder.
Prepare the Potatoes
- Slice Potatoes: Cut the potatoes into thin slices, about 1-2 mm thick.
- Season Potatoes: Season the slices with salt, pepper, garlic powder, and sweet paprika.
Prepare the Tomato and Cheese Layer
- Prepare Ingredients: Chop the large tomato, slice the green onions, and chop fresh parsley.
- Mix Cheese Layer: In a bowl, combine the grated gouda cheese, grated Parmesan, chopped tomato, green onions, parsley, salt, and pepper. Beat in the egg to bind the mixture. Optionally, add 2 large spoons of ricotta for extra creaminess.
Assemble the Bake
- Layer Ingredients: In a baking dish, layer the seasoned eggplant slices, followed by the potato slices.
- Add Cheese Layer: Spread the cheese mixture evenly over the vegetable layers.
Top with Tomato Puree and Mozzarella
- Add Tomato Puree: Spread the tomato puree evenly over the top of the cheese layer.
- Add Mozzarella: Sprinkle the grated mozzarella over the tomato puree. Drizzle with a little olive oil and sprinkle with dried oregano.
Bake
- Cover and Bake: Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for about 40 minutes.
- Finish Cooking: Remove the aluminum foil for the last 10 minutes of baking to allow the top to brown and become crispy.
Garnish and Serve
- Garnish: Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Serving Suggestions
- Serve hot with a side salad or crusty bread.
- Pair with a glass of your favorite wine for a complete meal.
Cooking Tips
- Ensure the eggplant and potatoes are sliced evenly to ensure even cooking.
- Adjust the seasoning to taste. You can add more or less spice depending on your preference.
Nutritional Benefits
- Eggplant: Low in calories and rich in fiber, vitamins, and antioxidants.
- Potatoes: Provide vitamins C and B6, potassium, and fiber.
- Cheese: Offers calcium and protein.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Ensure all cheese and seasonings used are gluten-free.
Storage Tips
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven or microwave until warmed through.
Why You’ll Love This Recipe
- Flavorful: Layers of seasoned vegetables and cheese make this bake incredibly tasty.
- Nutritious: Packed with vegetables and essential nutrients.
- Versatile: Perfect for any meal and easy to prepare.
Conclusion
This layered vegetable bake with eggplant, potatoes, and cheese is a delightful and hearty dish that’s sure to please everyone at the table. Easy to make and full of flavor, it’s perfect for any occasion. Enjoy your delicious meal! Bon appétit!