The potato and eggplant casserole is a rich and tasty vegetarian dish, to be served at the table as a second course or side dish. Easy to make, I prepared this casserole by layering potatoes and eggplants, all seasoned with basil tomato sauce, parmesan, and mozzarella. This recipe does not involve pan-cooking the potatoes and eggplants, so the casserole will be baked directly in the oven. With simple ingredients, you’ll serve a dish that’s finger-licking good!
Try also:
Baccalà Casserole
Rice and Zucchini Casserole
Zucchini Casserole with Ham and Mozzarella
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Seasonality: Summer
Ingredients
- 3 large potatoes
- 2 small eggplants
- 1 1/4 cups basil tomato sauce
- 9 oz mozzarella (chopped)
- 1/2 cup grated parmesan
- to taste breadcrumbs (gluten-free for celiacs)
Steps
To make the potato and eggplant casserole, wash and clean the eggplants, then cut them into slices about 1/2 inch thick.
Wash and peel the potatoes, then slice them as thinly as possible.
Add a layer of tomato sauce to the bottom of a baking dish and create the first layer of potatoes. Season the potatoes with sauce, a sprinkle of parmesan, and a layer of mozzarella.
Spread some breadcrumbs and form a layer of eggplants. Sprinkle them with breadcrumbs and season with sauce, a sprinkle of parmesan, and a layer of mozzarella.
Breadcrumbs should be placed both under and over the eggplant layer, so it absorbs the water that the eggplants will release during cooking.
Repeat the same layering until the ingredients are used up. Finish with a layer of potatoes seasoned with tomato sauce and parmesan.
Bake in a preheated oven at 428°F for about 40 minutes, until a crust forms.
Serve warm and enjoy your meal!
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