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Layered Eggplant and Potato Bake with Mozzarella
Table of Contents
Ingredients:
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- 2 eggplants, partially peeled and sliced into 0.8-1 cm thick slices
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- Vegetable oil, as needed
- Olive oil, as needed
- 1 teaspoon sweet paprika (divided)
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- Salt, to taste
- Black pepper, to taste
- 4-5 potatoes, thinly sliced
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- 1 onion, chopped
- 450 grams (1 lb) minced meat (beef, lamb, or a mix)
- 2 peppers, finely chopped
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- 1 cup pureed tomatoes
- 1-2 cloves garlic, minced
- 1 teaspoon sugar
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- 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
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- 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
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- 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
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- 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.
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- 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.
See also Hazelnut Bliss Puff Pastry Triangles
Step 4: Assemble and Bake
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- 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:
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- Serve hot with a side of crusty bread for dipping.
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- 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.
Cooking Tips:
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- 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.
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- 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:
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- 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:
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- Gluten-free if using gluten-free ketchup.
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- 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.
See also Instant Pot No-Knead Bread
Nutritional Facts (per serving):
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- Calories: 350
- Protein: 18g
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- Carbohydrates: 25g
- Fat: 20g
- Fiber: 4g
- Sugar: 6g