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Oven Baked Eggplant And Potato Casserole

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  Eggplant 1 Large, peeled and diced
  Potatoes 3 Large, peeled, each cut in 3 and boiled
  Milk 1⁄4 Cup (4 tbs), heated
  Butter 1 Tablespoon
  Olive oil 1 Tablespoon
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), smashed and chopped
  Canned tomatoes 28 Ounce, drained and chopped
  Oregano 1⁄2 Teaspoon
  Grated gruyere cheese 4 Tablespoon
  Nutmeg 1 Pinch
  Salt To Taste
  White pepper To Taste
  Coarse sea salt To Taste

Place diced eggplant in bowl and sprinKle with coarse sea salt. Let stand 1 hour at room temperature. Rinse eggplant, drain very well and set aside.
Force boiled potatoes through fine sieve into bowl. Add milk, butter, salt, white pepper and nutmeg. Mix well and keep hot.
Heat oil in frying pan over medium heat. Add onion and cook 3 minutes. Stir in garlic and cook 2 minutes.
Add eggplant and season with salt and pepper. Cook 20 minutes over medium heat.
Mix in tomatoes and oregano; continue cooking 20 minutes. Season to taste.
Preheat oven to 350 °F (180 °C).
Spread eggplant mixture in bottom of buttered baking dish. Cover with layer of mashed potatoes. If desired, use a pastry bag with a star nozzle.
Top with cheese and cook 25 minutes in oven.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 473

% Daily Value*

Total Fat 53 g82.1%

Saturated Fat 23.8 g119.2%

Trans Fat 0 g

Cholesterol 37.9 mg12.6%

Sodium 1837.4 mg76.6%

Total Carbohydrates 269 g89.8%

Dietary Fiber 54.3 g217.2%

Sugars 26.9 g

Protein 55 g109.9%

Vitamin A 126% Vitamin C 455%

Calcium 57% Iron 112%

*Based on a 2000 Calorie diet

Oven Baked Eggplant And Potato Casserole Recipe