This Mediterranean eggplant potato tomato casserole combines the rich flavors of the Mediterranean in a comforting, hearty dish that’s perfect for family dinners. Layers of tender eggplant, creamy potatoes, and juicy tomatoes are infused with aromatic herbs and olive oil, creating a satisfying vegetarian meal that celebrates the essence of Mediterranean cuisine. This traditional-style casserole is not only delicious but also packed with nutrients, making it an excellent choice for those seeking healthy, plant-based comfort food.
Ingredients
- 2 large eggplants (about 1 kg / 2.2 lbs), sliced into rounds
- 4 medium potatoes (about 800g / 1.8 lbs), thinly sliced
- 4 large tomatoes (about 600g / 1.3 lbs), sliced
- 1 large onion (about 200g / 7 oz), diced
- 3 cloves garlic, minced
- 120ml / 1/2 cup olive oil
- 5g / 1 tsp dried oregano
- 5g / 1 tsp dried basil
- 50g / 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 190°C (375°F). Lightly grease a 23x33cm (9×13 inch) baking dish with olive oil or cooking spray to prevent sticking.
Step 2: Prepare the Eggplant
Slice the eggplants into rounds approximately 1cm thick. Generously salt both sides of each eggplant slice and arrange them on paper towels. Let them sit for 30 minutes to draw out excess moisture and bitterness. After 30 minutes, pat the eggplant slices completely dry with paper towels.
Step 3: Prepare Other Vegetables
While the eggplant is draining, wash and thinly slice the potatoes into rounds about 3mm thick. Slice the tomatoes into rounds about 5mm thick. Dice the onion and mince the garlic cloves.
Step 4: Create the First Layer
Arrange half of the potato slices in an overlapping pattern in the bottom of your prepared baking dish. Season lightly with salt and pepper.
Step 5: Add Eggplant and Tomato Layers
Layer half of the prepared eggplant slices over the potatoes, followed by half of the tomato slices. The layers should overlap slightly for even cooking.
Step 6: Season and Add Aromatics
Sprinkle the diced onion and minced garlic evenly over the vegetable layers. Season with half of the dried oregano and dried basil, along with salt and pepper to taste.
Step 7: Complete the Layering
Repeat the layering process with the remaining potatoes, eggplant, and tomatoes. Season the top layer with the remaining oregano and basil.
Step 8: Add Olive Oil
Drizzle the olive oil evenly over the entire casserole, ensuring all vegetables are lightly coated. The oil will help the vegetables caramelize and develop rich flavors during baking.
Step 9: Initial Baking
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. The foil will help steam the vegetables and ensure even cooking.
Step 10: Add Cheese and Final Baking
Remove the foil and sprinkle the grated Parmesan cheese evenly over the top of the casserole. Return to the oven and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
Step 11: Rest and Serve
Allow the casserole to rest for 10 minutes before serving. This resting period helps the layers set and makes serving easier. Garnish with fresh herbs such as parsley, basil, or oregano before serving.
Cooking Time and Servings
Prep Time: 45 minutes (including eggplant draining time) Cook Time: 60-65 minutes Total Time: 1 hour 45 minutes Servings: 6-8 people
Nutritional Information (Per Serving)
- Calories: 185
- Protein: 5g
- Carbohydrates: 24g
- Dietary Fiber: 6g
- Fat: 9g
- Saturated Fat: 2g
- Sodium: 95mg
- Potassium: 580mg
- Vitamin C: 25mg
- Calcium: 80mg
- Iron: 1.2mg
Tips for Perfect Mediterranean Eggplant Casserole
This Mediterranean eggplant potato tomato casserole is incredibly versatile and can be customized to suit different dietary preferences. For a vegan version, simply omit the Parmesan cheese or substitute it with nutritional yeast. The dish can be prepared ahead of time and refrigerated for up to 24 hours before baking, making it perfect for meal prep or entertaining.
The key to achieving the perfect texture lies in properly preparing the eggplant by salting and draining it, which removes excess moisture and prevents the casserole from becoming soggy. Additionally, slicing the vegetables uniformly ensures even cooking throughout all layers.
This hearty casserole pairs beautifully with a crisp green salad, crusty bread, or a glass of Mediterranean wine. It’s also excellent served at room temperature, making it ideal for potluck dinners or picnics. Leftovers can be stored in the refrigerator for up to four days and taste even better the next day as the flavors continue to meld together.
For those looking to add more protein, consider incorporating layers of sliced mozzarella cheese or crumbled feta cheese between the vegetables. You can also add a layer of cooked lentils or chickpeas for additional plant-based protein and fiber.
This Mediterranean eggplant potato tomato casserole embodies the healthy, flavorful cooking style of the Mediterranean diet, featuring fresh vegetables, healthy fats from olive oil, and aromatic herbs that transport you to the sunny shores of the Mediterranean with every bite.