Mediterranean Eggplant, Potato, and Tomato Casserole

Table of Contents

Total Time: 1 hour 10 minutes (20 minutes prep, 50 minutes cook)
Serves: 4–6

This Mediterranean Eggplant, Potato, and Tomato Casserole is a hearty, rustic dish layered with tender vegetables, fragrant herbs, and a rich tomato sauce. It’s a comforting, wholesome recipe that highlights simple ingredients in true Mediterranean fashion. Every layer soaks up the olive oil, herbs, and slow-roasted tomato flavor, making it a dish that feels both light and satisfying. You can serve it as a main vegetarian meal or as a flavorful side to grilled fish, chicken, or lamb.

Ingredients

Vegetables

1 large eggplant, sliced into ¼-inch rounds

2 medium potatoes, peeled and thinly sliced

3 medium tomatoes, sliced

1 medium onion, thinly sliced

3 garlic cloves, minced

1 bell pepper (optional), sliced

Herbs & Spices

1 tsp dried oregano

½ tsp dried thyme

1 tbsp fresh parsley, chopped (plus extra for garnish)

½ tsp salt, or to taste

½ tsp black pepper

½ tsp paprika (optional)

Pinch of cinnamon (optional, adds warmth and depth)

Other Ingredients

4 tbsp olive oil (divided)

1 tbsp tomato paste (or ½ cup tomato passata)

½ cup water

(Optional additions: ½ cup chickpeas, crumbled feta, or ground beef/lamb, cooked and drained)

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a medium casserole or baking dish with olive oil.

Prepare the Sauce:
In a small bowl, mix tomato paste, water, 1 tablespoon olive oil, and a pinch of salt and pepper. Stir until well combined and set aside.

Sauté the Aromatics (Optional but recommended):
Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and garlic and sauté for 3–4 minutes until softened and fragrant. Set aside.

Layer the Vegetables:

Spread a thin layer of the tomato sauce on the bottom of the dish.

Add a layer of potato slices, slightly overlapping.

Add a layer of eggplant, then a layer of tomatoes, followed by onions and peppers.

Season each layer lightly with oregano, thyme, salt, pepper, and paprika.

Repeat layers until all vegetables are used.

Add the Sauce:
Pour the remaining tomato sauce evenly over the layered vegetables. Drizzle with 2 tablespoons olive oil.

Bake:
Cover the casserole with foil and bake for 35–40 minutes until the vegetables are tender.
Remove the foil and bake uncovered for another 10–15 minutes, until the top is slightly caramelized and golden.

Rest & Serve:
Let it cool for 5–10 minutes before serving. Garnish with fresh parsley and an extra drizzle of olive oil.

Tips & Variations

Perfect Vegetable Texture:

Slice all vegetables evenly (about ¼ inch thick) so they cook at the same rate.

If you want extra softness, pre-bake or pan-fry the eggplant slices for a few minutes before layering. This helps reduce bitterness and prevents them from absorbing too much oil.

For crispier potatoes, you can parboil them for 5 minutes before assembling.

Sauce Tips:

Tomato paste and water make a quick, rich base, but you can use crushed tomatoes or passata for a more saucy texture.

A pinch of sugar (about ½ tsp) balances acidity if your tomatoes are very tangy.

Stirring in a tablespoon of red wine or balsamic vinegar gives the sauce a deeper flavor.

Layering Tip:

Always start with potatoes on the bottom—they form a sturdy base and absorb the sauce beautifully.

Alternate layers of eggplant and tomato to balance moisture and flavor.

Make It Heartier:

Add a layer of cooked ground meat (beef, lamb, or turkey) between the vegetables for a moussaka-style variation.

For a vegetarian protein boost, scatter in chickpeas or lentils between layers.

Sprinkle crumbled feta or shredded mozzarella on top for a creamy, cheesy finish.

Spice & Herb Variations:

Swap oregano and thyme for rosemary or Italian seasoning for a different Mediterranean flavor.

A hint of cinnamon adds a subtle warmth (common in Greek-style casseroles).

Add a touch of smoked paprika for a deeper, savory taste.

Cooking Variations:

Stovetop Version: You can cook it in a covered skillet over low heat for 35–40 minutes, adding small splashes of water if needed.

Air Fryer Version: Layer in a smaller dish that fits your air fryer and cook at 375°F (190°C) for about 25–30 minutes.

Serving Ideas:

Serve with a side of Greek yogurt or tzatziki for creaminess.

Pair with crusty bread or lemon rice to soak up the sauce.

Drizzle with olive oil and a squeeze of lemon juice right before serving for freshness.

Make-Ahead & Storage:

This casserole tastes even better the next day as the flavors meld together.

Store leftovers in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.

It also freezes well—cool completely, wrap tightly, and freeze for up to 2 months.

Q&A

Q: Do I need to peel the eggplant and potatoes?
Not necessarily. The skins add texture and nutrients. If your eggplant has thick or bitter skin, you can peel it, but baby or young eggplants are fine unpeeled.

Nutrition

(Per Serving)

(Estimated for 6 servings, without cheese or meat)

Calories: ~230 kcal

Protein: 5 g

Fat: 12 g

Carbohydrates: 25 g

Fiber: 6 g

Sugar: 6 g

Sodium: 380 mg

If adding cheese or meat, calories and protein will increase accordingly.

Conclusion

This Mediterranean Eggplant, Potato, and Tomato Casserole captures the essence of rustic home cooking—simple ingredients, bold herbs, and the richness of olive oil. It’s a dish that works beautifully for both family dinners and make-ahead meal prep. With its tender layers, aromatic sauce, and versatile add-ins, it’s a reminder that you don’t need fancy ingredients to make something comforting and full of flavor. Serve it warm, enjoy the leftovers, and savor that unmistakable Mediterranean warmth in every bite.