Layered Eggplant and Potato Bake with Mozzarella

Layered Eggplant and Potato Bake with Mozzarella

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

1. 1. Partially peel the eggplants in stripes, leaving some of the skin for texture, then slice into 0.8-1 cm thick rounds.
   2. Place the eggplant slices on a baking sheet. Brush them with vegetable oil and olive oil, and season with sweet paprika, salt, and pepper.

1. Bake in a preheated oven at 180°C (350°F) for 25 minutes until softened.

Step 2: Prepare the Potatoes

1. 1. Thinly slice the potatoes and place them on a baking sheet.
   2. Drizzle with olive oil and season with salt, pepper, and sweet paprika.

1. Bake in the preheated oven at 180°C (350°F) for 25 minutes until tender.

Step 3: Prepare the Meat Sauce

1. 1. In a skillet, heat a little vegetable oil over medium heat. Cook the chopped onion until soft, about 3-4 minutes.
   2. Add the minced meat to the skillet, breaking it up with a spoon, and cook until browned.

1. 1. Add the chopped peppers and cook for an additional 3-4 minutes until softened.
   2. 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.
   3. Once done, stir in the chopped parsley.

Step 4: Assemble and Bake

1. 1. Layer the baked eggplant slices on the bottom of a baking dish.
   2. Add a layer of thinly sliced baked potatoes over the eggplant.
   3. Spread the minced meat sauce evenly over the potatoes.

1. Top with shredded mozzarella for pizza and a drizzle of spicy ketchup for extra flavor.
2. 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.

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