This Layered Eggplant and Potato Bake with Mozzarella is a comforting and flavorful dish with layers of tender eggplant, crispy potatoes, and a rich minced meat sauce. Topped with melted mozzarella cheese and a drizzle of spicy ketchup, this dish is perfect for any meal. Here’s everything you need to know to prepare this delicious bake.
Ingredients
For the Dish:
- 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
Instructions
Step 1: Prepare the Eggplant
Partially peel the eggplants in stripes, leaving some skin for texture. Slice them into 0.8-1 cm thick rounds.
Place the eggplant slices on a baking sheet, brushing them with vegetable oil and olive oil. Season with sweet paprika, salt, and pepper.
Bake in a preheated oven at 180°C (350°F) for 25 minutes or until softened and lightly golden.
Step 2: Prepare the Potatoes
Thinly slice the potatoes and lay them on a separate baking sheet. Drizzle with olive oil and season with salt, pepper, and sweet paprika.
Bake at 180°C (350°F) for 25 minutes until tender and golden.
Step 3: Prepare the Meat Sauce
Heat vegetable oil in a skillet and cook the chopped onion for 3-4 minutes until soft.
Add minced meat to the skillet and cook until browned. Add the chopped peppers and cook for another 3-4 minutes. Stir in pureed tomatoes, minced garlic, salt, pepper, sweet paprika, sugar, and a bit of water to adjust consistency. Simmer for 20 minutes, stirring occasionally. Stir in chopped parsley before removing from heat.
Step 4: Assemble and Bake
In a baking dish, layer the baked eggplant slices. Add a layer of baked potatoes, followed by the meat sauce. Top with shredded mozzarella and drizzle with spicy ketchup.
Bake at 180°C (350°F) for 20-25 minutes or until the cheese is melted and bubbly. If the top browns too quickly, cover with foil.
Serving Suggestions
- Serve hot with a side of crusty bread.
- Pair with a simple green salad for a fresh contrast.
- Garnish with fresh parsley for added color.
- Serve with a yogurt dip to balance the richness of the dish.
Cooking Tips
- Partially peel the eggplants for better structure and texture.
- Bake the vegetables first to reduce moisture and enhance flavors.
- Adjust seasoning to suit your taste—add more paprika or pepper for heat.
- Use fresh mozzarella for a creamy, gooey finish.
- If the top browns too fast, cover with foil to avoid burning.
Nutritional Benefits
- Rich in fiber from the eggplant and potatoes, aiding digestion.
- Protein from the minced meat, essential for muscle health.
- Antioxidants from peppers and tomatoes, reducing inflammation.
- Calcium from mozzarella, supporting bone health.
- Healthy fats from olive oil, beneficial for heart health.
Dietary Information
- Gluten-free (check ketchup ingredients).
- Nut-free and suitable for those with nut allergies.
- Low-carb option: Substitute potatoes with zucchini slices.
- Vegetarian version: Replace minced meat with plant-based alternatives or lentils.
Nutritional Facts (per serving)
- Calories: 350 kcal
- Protein: 18g
- Carbohydrates: 25g
- Fat: 20g
- Fiber: 4g
- Sugar: 6g
- Sodium: 500mg
- Calcium: 20% DV
- Iron: 15% DV
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze wrapped portions for up to 2 months. Reheat from frozen at 180°C (350°F) for 20-30 minutes.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare and assemble the dish in advance, then refrigerate it for up to a day before baking. Just allow it to come to room temperature before baking or add a few extra minutes to the baking time.
Can I substitute the minced meat with something else?
Yes, for a vegetarian version, you can use lentils, tofu, or plant-based meat as a substitute for the minced meat.
How do I prevent the eggplants from becoming soggy?
Ensure you bake the eggplant slices before assembling the dish. This step removes excess moisture, preventing sogginess in the final bake.
Can I use other types of cheese instead of mozzarella?
Yes, you can use cheddar, parmesan, or any cheese that melts well. Mozzarella provides the best texture for this dish, but feel free to experiment with different cheeses for varied flavor profiles.
Can I freeze this dish?
Yes, this dish freezes well. After baking, allow it to cool completely, then wrap individual portions tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months.
Conclusion
The Layered Eggplant and Potato Bake with Mozzarella is an indulgent, comforting dish that’s sure to satisfy. With tender eggplant and potatoes, a rich meat sauce, and a gooey cheese topping, this recipe is perfect for a cozy family dinner. Whether enjoyed as is or customized with different ingredients, this bake offers a delicious and filling meal that can be made in advance or enjoyed fresh out of the oven.