This Layered Eggplant and Potato Bake with Mozzarella is a delicious and hearty dish that combines layers of roasted eggplant, thinly sliced potatoes, and a savory minced meat sauce, topped with mozzarella and baked to golden perfection. With aromatic spices and a flavorful meat filling, this dish is perfect for a comforting family dinner. It’s rich in flavor and sure to impress!
Preparation Time: 25 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Ingredients:
2 eggplants, partially peeled and sliced into 0.8-1 cm thick slices
Vegetable oil, as needed
Olive oil, as needed
1 teaspoon sweet paprika (divided)
Salt, to taste
Black pepper, to taste
4-5 potatoes, thinly sliced
1 onion, chopped
450 grams (1 lb) minced meat (beef, lamb, or a mix)
2 peppers, finely chopped
1 cup pureed tomatoes
1-2 cloves garlic, minced
1 teaspoon sugar
Some water, as needed
Parsley, chopped, for garnish
100 grams (3.5 oz) mozzarella for pizza, shredded
Spicy ketchup, as needed
Directions:
Step 1: Prepare the Eggplant
Partially peel the eggplants in stripes, leaving some of the skin for texture, then slice into 0.8-1 cm thick rounds.
Place the eggplant slices on a baking sheet. Brush them with vegetable oil and olive oil, and season with sweet paprika, salt, and pepper.
Bake in a preheated oven at 180°C (350°F) for 25 minutes until softened.
Step 2: Prepare the Potatoes
Thinly slice the potatoes and place them on a baking sheet.
Drizzle with olive oil and season with salt, pepper, and sweet paprika.
Bake in the preheated oven at 180°C (350°F) for 25 minutes until tender.
Step 3: Prepare the Meat Sauce
In a skillet, heat a little vegetable oil over medium heat. Cook the chopped onion until soft, about 3-4 minutes.
Add the minced meat to the skillet, breaking it up with a spoon, and cook until browned.
Add the chopped peppers and cook for an additional 3-4 minutes until softened.
Stir in the pureed tomatoes, minced garlic, salt, pepper, sweet paprika, sugar, and a little water to adjust consistency. Cover and cook for 20 minutes, stirring occasionally.
Once done, stir in the chopped parsley.
Step 4: Assemble and Bake
Layer the baked eggplant slices on the bottom of a baking dish.
Add a layer of thinly sliced baked potatoes over the eggplant.
Spread the minced meat sauce evenly over the potatoes.
Top with shredded mozzarella for pizza and a drizzle of spicy ketchup for extra flavor.
Bake in the oven at 180°C (350°F) for 20-25 minutes until the cheese is melted and bubbly.
Serving Suggestions:
Serve hot with a side of crusty bread for dipping.
Pair with a simple green salad for a complete meal.
Garnish with fresh parsley for a burst of color.
Serve alongside a yogurt dip for a refreshing contrast.
Enjoy with a glass of red wine for a cozy dinner.
Key Ingredients:
Eggplant: Known for its slightly bitter taste and spongy texture, eggplant absorbs flavors from the other ingredients while providing a tender, melt-in-your-mouth texture when cooked.
Potatoes: Thinly sliced potatoes give the dish its body, balancing the softness of the eggplant with a bit of structure.
Mozzarella Cheese: Mozzarella adds a creamy, cheesy layer that binds the dish together and offers a satisfying, gooey bite when baked.
Tomato Sauce: This is often added between the layers to give the bake a robust flavor with a hint of acidity to balance the richness of the cheese and vegetables.
Herbs and Spices: Garlic, oregano, basil, and sometimes parsley are used to enhance the flavors of the bake, adding a fragrant and savory element.
Cooking Method:
Preparation: The eggplant is often sliced and pre-cooked (either grilled, baked, or sautéed) to soften its texture and reduce its bitterness. Potatoes are usually thinly sliced to ensure they cook evenly in the oven.
Layering: In a baking dish, alternate layers of eggplant, potatoes, tomato sauce, and mozzarella. Each layer can be seasoned with herbs and spices to build flavor as you assemble the bake.
Baking: The dish is typically baked in the oven until the potatoes are tender and the mozzarella is bubbly and golden. This process melds the flavors together, creating a harmonious blend of vegetables, cheese, and sauce.
Tips:
Pre-salting the eggplant: This can help remove excess moisture and reduce bitterness, giving the eggplant a firmer texture when baked.
Mixing cheeses: You can add Parmesan or ricotta cheese to the mozzarella for extra richness and depth of flavor.
Serving suggestions: This bake pairs well with a simple green salad, crusty bread, or even a light protein like grilled chicken or fish.
Cooking Tips:
Partially peel the eggplants: Leaving some skin helps with structure while adding a tender texture.
Bake the vegetables first: Baking the eggplant and potatoes beforehand removes excess moisture and enhances their flavor.
Adjust seasoning to taste: The amount of paprika, salt, and pepper can be adjusted to suit your preference.
Use fresh mozzarella: Fresh mozzarella melts beautifully and gives the dish a creamy, gooey texture.
Cover while baking: If the top browns too quickly, cover with foil to avoid burning while the layers heat through.
Nutritional Benefits:
Rich in fiber from the eggplant and potatoes, aiding digestion.
Good source of protein from the minced meat, supporting muscle health.
Antioxidants from peppers and tomatoes, reducing inflammation.
Calcium boost from the mozzarella, supporting bone health.
Healthy fats from olive oil, beneficial for heart health.
Dietary Information:
Gluten-free if using gluten-free ketchup.
Nut-free, making it suitable for those with nut allergies.
Low-carb option: Reduce the potatoes or substitute with zucchini slices.
Vegetarian version: Substitute the minced meat with plant-based meat or cooked lentils.
Balanced meal with protein, healthy fats, and carbohydrates.
Nutritional Facts (per serving):
Calories: 350
Protein: 18g
Carbohydrates: 25g
Fat: 20g
Fiber: 4g
Sugar: 6g
Storage:
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave.
Freeze: You can freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe:
Rich and hearty layers: Layers of roasted vegetables and savory meat sauce make for a comforting, satisfying dish.
Versatile meal: Enjoy as a main dish or pair with sides for a complete dinner.
Bold flavors: Sweet paprika, garlic, and spicy ketchup add bold, tasty flavors to the dish.
Great for meal prep: This dish stores well and is easy to reheat, making it ideal for meal prepping.
Perfect for gatherings: The vibrant colors and delightful flavors make this a crowd-pleaser at any dinner table.
Conclusion:
This Layered Eggplant and Potato Bake with Mozzarella is a delicious combination of tender vegetables, savory meat, and melted cheese. It’s easy to prepare and perfect for a hearty family meal or a special gathering. The bold flavors of paprika, garlic, and the savory mozzarella make it an irresistible dish that everyone will love. Give it a try, and enjoy every bite!
Frequently Asked Questions:
Can I make this dish vegetarian?
Yes, substitute the minced meat with plant-based meat alternatives or cooked lentils for a vegetarian version.
How do I keep the eggplant from becoming too oily?
Brushing with a mix of vegetable and olive oil rather than drenching helps reduce oil absorption.
Can I use a different cheese?
Yes, you can substitute mozzarella with cheddar, gouda, or even feta for a different flavor profile.
Can I prepare this dish ahead of time?
Yes, you can prepare and layer the dish, then refrigerate it. Bake just before serving to ensure freshness.
Is there a substitute for spicy ketchup?
If you don’t have spicy ketchup, use regular ketchup and add a pinch of cayenne pepper or hot sauce for heat.