Eggplant Potato Casserole 5

30m
Prep Time

90m
Cook Time

2h
Ready In

Recipe: #14110

August 31, 2014

Categories: Casseroles, Side Dishes, Eggplant, Potatoes, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more

recipe by:
dienia b

"Rach Rae Donny Walburg reworked"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (500 g)
Calories 465.6
Total Fat - 22.1 g
Saturated Fat - 9.4 g
Cholesterol - 87.1 mg
Sodium - 592.7 mg
Total Carbohydrate - 47.5 g
Dietary Fiber - 8.5 g
Sugars - 13.3 g
Protein - 21.6 g
Calcium - 436 mg
Iron - 2.5 mg
Vitamin C - 78.8 mg
Thiamin - 0.3 mg

Step 1

In small pot over medium heat, heat olive oil , about 1/4 c , with 1 clove crushed garlic and 2 sprigs of rosemary. When garlic bubbles, turn off heat and let stand 5-10 minutes.

Step 2

Brush eggplant and potatoes lightly with EVOO infused with garlic and rosemary, and arrange on 2 large nonstick baking sheets. Reserve the remaining oil. Bake eggplant and potatoes 10-12 minutes then turn eggplant potatoes brush with oil and switch the baking racks and roast 12-15 minutes more until golden but not dry. Remove to a plate and cool to handle.

Step 3

Meanwhile, heat 2 tablespoons of reserved EVOO in sauce pot over medium heat. Add carrots, celery, onions, peppers, chopped garlic, salt and pepper. Cover and sweat vegetables, 7-8 minutes. Add tomatoes, break up into small pieces. Add basil and simmer uncovered 20 minutes or so to thicken.

Step 4

Slice mozzarella into very thin half moons.

Step 5

Reduce oven temperature to 350F.

Step 6

Arrange 1 cup of sauce in small casserole dish. Shingle eggplant in tight-fitting rows and after every 2 rows, shingle in a row of crispy potatoes. Arrange half of the mozzarella and Parm over the first row. Top with another cup of sauce and the remaining eggplant and potatoes. Dot top of casserole with last few spoons of sauce and arrange the mozzarella around the top -- it will not cover the entire surface, just arrange here and there evenly. Sprinkle with remaining Parm.