Layered Eggplant and Potato Bake with Mozzarella

Layered Eggplant and Potato Bake with Mozzarella

Table of Contents

Ingredients:

    • 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

Directions:

Step 1: Prepare the Eggplant

    1. Partially peel the eggplants in stripes, leaving some of the skin for texture, then slice into 0.8-1 cm thick rounds.
    2. Place the eggplant slices on a baking sheet. Brush them with vegetable oil and olive oil, and season with sweet paprikasalt, and pepper.
  1. Bake in a preheated oven at 180°C (350°F) for 25 minutes until softened.

Step 2: Prepare the Potatoes

    1. Thinly slice the potatoes and place them on a baking sheet.
    2. Drizzle with olive oil and season with saltpepper, and sweet paprika.
  1. Bake in the preheated oven at 180°C (350°F) for 25 minutes until tender.

Step 3: Prepare the Meat Sauce

    1. In a skillet, heat a little vegetable oil over medium heat. Cook the chopped onion until soft, about 3-4 minutes.
    2. Add the minced meat to the skillet, breaking it up with a spoon, and cook until browned.
    1. Add the chopped peppers and cook for an additional 3-4 minutes until softened.
    2. Stir in the pureed tomatoesminced garlicsaltpeppersweet paprikasugar, and a little water to adjust consistency. Cover and cook for 20 minutes, stirring occasionally.
    3. Once done, stir in the chopped parsley.
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Step 4: Assemble and Bake

    1. Layer the baked eggplant slices on the bottom of a baking dish.
    2. Add a layer of thinly sliced baked potatoes over the eggplant.
    3. Spread the minced meat sauce evenly over the potatoes.
  1. Top with shredded mozzarella for pizza and a drizzle of spicy ketchup for extra flavor.
  2. Bake in the oven at 180°C (350°F) for 20-25 minutes until the cheese is melted and bubbly.

Serving Suggestions:

    • Serve hot with a side of crusty bread for dipping.
    • Pair with a simple green salad for a complete meal.
    • Garnish with fresh parsley for a burst of color.
    • Serve alongside a yogurt dip for a refreshing contrast.
  • Enjoy with a glass of red wine for a cozy dinner.

Cooking Tips:

    • Partially peel the eggplants: Leaving some skin helps with structure while adding a tender texture.
    • Bake the vegetables first: Baking the eggplant and potatoes beforehand removes excess moisture and enhances their flavor.
    • Adjust seasoning to taste: The amount of paprika, salt, and pepper can be adjusted to suit your preference.
    • Use fresh mozzarella: Fresh mozzarella melts beautifully and gives the dish a creamy, gooey texture.
    • Cover while baking: If the top browns too quickly, cover with foil to avoid burning while the layers heat through.

Nutritional Benefits:

    • Rich in fiber from the eggplant and potatoes, aiding digestion.
    • Good source of protein from the minced meat, supporting muscle health.
    • Antioxidants from peppers and tomatoes, reducing inflammation.
  • Calcium boost from the mozzarella, supporting bone health.
  • Healthy fats from olive oil, beneficial for heart health.

Dietary Information:

    • Gluten-free if using gluten-free ketchup.
    • Nut-free, making it suitable for those with nut allergies.
    • Low-carb option: Reduce the potatoes or substitute with zucchini slices.
    • Vegetarian version: Substitute the minced meat with plant-based meat or cooked lentils.
  • Balanced meal with protein, healthy fats, and carbohydrates.
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Nutritional Facts (per serving):

    • Calories: 350
    • Protein: 18g
    • Carbohydrates: 25g
    • Fat: 20g
    • Fiber: 4g
  • Sugar: 6g