Best 2 Potato Eggplant Casserole Recipes
Welcome to the world of deliciousness, where flavors dance harmoniously in a culinary symphony. Today, we embark on a journey to explore the tantalizing delights of "Potato Eggplant Casserole." In this article, we will guide you through the art of creating a dish that combines the earthy goodness of potatoes, the smoky richness of eggplant, and a symphony of spices that will tantalize your taste buds. Get ready to embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT, POTATO AND PEPPER CASSEROLE
Categories Potato Tomato Side Bake Vegetarian Casserole/Gratin Eggplant Bell Pepper Healthy Vegan Thyme Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt.
- Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs.
- Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels.
- Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce.
- Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving.
TOMATO POTATO AND EGGPLANT (AUBERGINE) CASSEROLE
I found this years ago in a Canadian Living Magazine. I made it several times, then forgot about it until recently, only I couldn't find my copy of the recipe. Sooooo, I guessed at it and it came out pretty much the way I remember. My recipe calls for 2 cloves of garlic, but use at your own discretion.
Provided by Karen1961
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
- Slice potato and eggplant into roughly 1/4" slices.
- Spray a 9" x 9" tall cassarole dish with non-stick spray.
- Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
- Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
- Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
- Serve with a green salad.
Tips:
- Choose the right eggplant: Select eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
- Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not cook through.
- Salt the eggplant slices: This will help to draw out the bitterness. Rinse the eggplant slices with water after salting and pat them dry before cooking.
- Use a heavy skillet or casserole dish: This will help to evenly distribute the heat and prevent the eggplant from sticking.
- Don't overcrowd the pan: Cook the eggplant slices in batches if necessary to avoid overcrowding. Overcrowding will prevent the eggplant from cooking evenly.
- Cook the eggplant until it is tender: The eggplant should be tender when pierced with a fork. If the eggplant is not cooked through, it will be bitter.
Conclusion:
Potato eggplant casserole is a delicious and versatile dish that can be served as a main course or side dish. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make sure that your potato eggplant casserole turns out perfect every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #vegetables #vegetarian #dietary #one-dish-meal #4-hours-or-less
You'll also love