Name: Eggplant, potato and mozzarella baked casserole
Prep time: 45 min
Cook time: 30 min
Total time: 105 min
Ingredients: 6 eggplants, small to medium size; 6 potatoes, medium to large; 3 cups tomato sauce; 3 garlic cloves, coarsely chopped; ¼ cup olive oil; 3 bay leaves; ½ tsp rosemary; ¼ tsp pepper; 2 tbsp grated mizithra cheese (or pecorino romano); 3 cups grated mozzarella cheese

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A layered casserole made with lightly fried eggplant, potato and plenty of grated mozzarella cheese and a delicious, fragrant tomato sauce. This vegetarian meal is a hit every time it is served!

Eggplant, potato and mozzarella baked casserole in a stainless steel casserole dish.

I absolutely love eggplant, probably because I was introduced to it from a young age. Growing up in a Greek home, eggplant was a key ingredient in many of our meals. My parents, to this day, grow it in their garden and they use it often. Of course, they layer eggplant in their incredible Moussaka recipe, but they also use it to make Greek fried eggplant with tomato sauce– a classic Greek dish, and the most crispy and crunchy Crispy fried eggplant chips, Tiganites melitzanes. More recently they started making this layered eggplant, potato and mozzarella baked casserole, and it is amazing!

Why I love this recipe

I am always looking for ways to incorporate more vegetarian meals into my diet. Thankfully, traditional Greek cuisine is already quite full of naturally vegan and vegetarian dishes. This eggplant, potato and mozzarella casserole is one more way to get your veggies in!

Eggplant is a pretty hearty ingredient, so if you are used to eating meat, this is a good substitute I find. Also, when prepared correctly, the way I do in the recipe, eggplant is not greasy or spongy at all (a common complaint).

Life is busy so whenever I can prepare an entire meal, or parts of a meal, ahead of time – I love to. This casserole can be prepared completely ahead and simply reheated with ready to serve. Alternatively, you can prepare the eggplant, potatoes, tomato sauce and you can grate the cheese one day and then assemble and bake the next. Both are meal-prepping, time-saving tips!

Of course, the real reason I love this recipe is that it comes from my parents. They were so excited to share this with me, and all of you. They hope that you love it as much as we all do!

Key ingredients

Eggplant I usually use purple globe eggplants which are either small or medium in size for this recipe.

Potato Any white or yellow fleshed potato will do here; I like to use Yukon Gold potatoes because I like their creamy texture and slight sweetness.

Tomato sauce I use my homemade tomato sauce whenever I can, or a simple homemade marinara sauce. Both are simple and so delicious.

Garlic I always use locally sourced garlic. A good tip is to select garlic which still has the root intact – that means that the garlic bulb has not been bleached in an effort to preserve it.

Olive oil Of course I always use Greek olive oil! Nothing beats the flavour and the aroma!

Bay leaves I add the bay leaves in my tomato sauce to give a fruity, herby subtle flavour.

Rosemary Fresh rosemary is so intense – a little goes a long way to impart flavour and aroma.

Mozzarella A great cheese to add to baked goods. You get an amazing cheese pull with mozzarella; it melts beautifully and tastes so good!

Grated mizithra Hard mizithra is a classic Greek cheese made with sheep milk or a combination of sheep and goat milk. It is slightly sour and we use it the way Italians use parmesan!

Salt and pepper Basic seasonings for almost every dish! Use as much, or as little, as you like.

How to make it

Preparation

Prepare your eggplant by washing them and then cutting them into rounds about ½ inch thick. Soak them in a bowl of cold water for approximately 30 minutes.

Instructions

Step 1
While the eggplant is soaking prepare your tomato sauce. Heat the olive oil over medium heat in a pot and add the garlic. Cook, stirring regularly, for 1 to 2 minutes until the garlic is fragrant. Add the tomato sauce, bay leaves, rosemary and pepper. Simmer over low heat for 5 – 6 minutes.

Step 2
Peel your potatoes and slice them into rounds about ½ inch thick. Pour about 1/2 inch of olive oil in a deep frying pan and fry your potato slices in batches until they are golden brown on both sides; they do not need to be fully cooked. Transfer the potatoes to a paper towel lined plate.

Step 3
Drain the eggplants and pat dry with paper towels. Season with salt. In the same oil that you used to fry the potatoes, fry the eggplant until brown on both sides. Transfer to a paper towel lined plate.

Step 4
Lightly grease the bottom of your 9 x 11 inch baking pan. Layer the potato slices on the bottom, overlapping them as needed. Season with salt. Next add your layer of eggplant. Season with salt and grated mizithra cheese. Top with 1 cup of the grated mozzarella.

Sprinkling mizithra over the Eggplant, potato and mozzarella baked casserole.

Step 5
Add the tomato sauce evenly over the assembled casserole, spreading it evenly so that all the eggplant layers are covered with sauce. Top with the remaining mozzarella cheese.

Eggplant, potato and mozzarella baked casserole in a stainless steel casserole pan, ready to bake.

Step 6
Bake in a 400 °F preheated oven for 30 minutes, or until the top is golden brown.

Cooking tips

It is really important to soak your eggplant slices for at least 30 minutes. This helps to remove some of the bitterness that can be present. It is also really important to dry the eggplant slices as well as you can before you fry them. This avoids oil splattering and also helps the eggplant to brown easier.

I use a 9 x 11 inch rectangular baking pan to make this recipe but you can use a slightly smaller or slighter larger pan. You can also use a round pan if this is all you have. This is a pretty forgiving recipe.

Recipe substitutions

If you don’t have homemade tomato sauce or marinara sauce you can use a good quality tomato passata instead.

Instead of rosemary you can use thyme or Greek oregano.

You can use either full fat, low fat or lactose free mozzarella cheese in this recipe – all will work really well.

Instead of Greek grated mizithra cheese you can use grated pecorino romano or grated parmesan. You can also skip this step if you prefer.

How to serve

This eggplant, potato and mozzarella baked casserole is a hearty and satisfying vegetarian main meal. I like to serve it with a simple salad like a Greek lettuce salad called Maroulosalata or a lovely anise flavoured Fennel salad. Be sure to add some fresh bread on the side to help sop up any sauce!

Eggplant, potato and mozzarella baked casserole plated on a gray plate.

Frequently asked questions

How can I reduce the bitterness of eggplant?

It is true that eggplant can sometimes have a bitter taste. I have found two methods that work pretty well to remove the bitterness and I use them both, depending on the recipe. The first way is to soak the eggplant after it is cut in a bowl of cold water. The second way is to salt the eggplant pieces. In each case, treat your eggplants for at least 30 minutes. Soaking or salting seem to do the trick!

Should I use a metal or glass baking dish to make this casserole?

Honestly, I find there are pros and cons to both. Metal pans distribute heat more evenly, so that helps cook you casserole more uniformly. Glass however allows you to see the bottom of you pan, to make sure you don’t end up with a burnt bottom. I say, use what you have and simply keep an eye on your dish!

Storing and reheating

You can keep leftovers in the refrigerator for 3 – 5 days. Reheat easily in the microwave, or even in a preheated oven.

This recipe also freezes well. To do so, assemble the casserole but do not bake it. Instead, cover well in plastic wrap, transfer to a freezer safe bag and freeze for 3 – 6 months. To bake, allow to thaw for about 30 minutes and then bake in a 350 degree preheated oven for 45 minutes or until the cheese is brown and bubbly.

If you love this eggplant, potato and mozzarella baked casserole then I know you will also love these dishes:

Eggplant, zucchini and potato bake I just love this simple and vegan vegetable dish. I usually enjoy this as the main meal. I serve it with bread, olives and sometimes a fresh salad. It is absolutely delicious, and so easy!

Briam (Greek ratatouille) The perfect medley of roasted vegetables and fresh herbs. This is another great vegan option that you can modify with whatever vegetables you like and have available.

Cod with eggplant and potatoes Salted cod gets paired with eggplant slices and served in a rich tomato sauce. This is humble, yet decadent eating!

Crispy fried eggplant chips, Tiganites melitzanes The best!! If you want crispy, crunchy and totally non greasy eggplant chips, this recipe is for you! Be sure to make some Tzatziki and enjoy!

Briam, a traditional Greek meal of slow roasted vegetables and herbs.

Greek style fish and chips...with eggplant and zucchini.

Fried eggplant chips on a brown plate surrounded by tzatziki.

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