The eggplant and potato casserole is kind of my trump card when I want to prepare a rich and wholesome dish for my family! You will notice that the vegetables have been blanched and grilled, so I opted for lighter cooking methods to make the dish even more digestible, while still being truly delicious. I am sure you will love it!
Do you want to see how I cooked the eggplant and potato casserole? You can find the video recipe HERE on my TikTok profile or HERE on my Instagram profile @isaporidicasa
- Difficulty: Easy
- Preparation time: 40 Minutes
- Portions: 1 baking dish
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 large oval black eggplants
- 2.2 lbs potatoes
- 2 cups tomato puree
- 7 oz Parmigiano Reggiano DOP
- 9.5 oz melting cheese (like Galbanino)
- 1 clove garlic
- chopped parsley
- basil
- 1 pinch chili powder
- salt and pepper
- extra virgin olive oil
Tools
- Baking dish
- Pan
- Saucepan
Steps
Peel the potatoes and rinse well under running water. Place in the saucepan and cook in salted water for ten minutes from the first boil. Drain and let cool
Cut the potatoes into slices half an inch thick and set aside
Cut the eggplants into slices half an inch thick. Place them in the bowl with cold water and a pinch of coarse salt. Let rest for 30 minutes. After the time, rinse carefully, pat with kitchen paper, and grill on the hot grill. Place them on a plate, season with a drizzle of extra virgin olive oil, salt, pepper, and fresh chopped parsley
Place the peeled clove of garlic in the pan with two tablespoons of extra virgin olive oil, without frying, immediately add the tomato puree with half a glass of water and cook for about 15 minutes.
At the end of cooking, remove the garlic and season with salt, a pinch of chili flakes, and 4-5 torn basil leaves.
Spread two or three tablespoons of tomato on the bottom of the baking dish, place a layer of sliced potatoes on top, and sprinkle with grated Parmesan, add the sliced eggplants on top, then spread the tomato sauce and add the sliced melting cheese and grated Parmesan
Now add the second layer of potatoes and sprinkle with Parmesan
Now add the second layer of grilled eggplants
Spread the tomato sauce on top again and garnish with melting cheese and Parmesan. Now that our eggplant and potato casserole is ready, bake it in an already hot oven at 356°F for 40-45 minutes. Remove from the oven and let it rest for 5-10 minutes before slicing and serving at the table.
Enjoy your meal! And, if you like, follow my Instagram HERE
