Mia Kouppa

https://miakouppa.com

Eggplant, potato and mozzarella baked casserole

Prep Time45

Cook Time30

Soaking time for eggplant30

Total Time1 45

Course: Main Course

Cuisine: Greek

Diet: Vegetarian

Servings: servings

Calories: 422kcal

Author: Helen Bitzas

Equipment

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

US Customary - Metric

Instructions

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.
6 eggplants, small to medium size
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.
3 cups tomato sauce, 3 garlic cloves, coarsely chopped, ¼ cup olive oil, 3 bay leaves, ½ tsp rosemary, ¼ tsp pepper
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.
6 potatoes, medium to large
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.
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.
2 tbsp grated mizithra cheese, 3 cups grated mozzarella cheese
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.
Bake in a 400 °F preheated oven for 30 minutes, or until the top is golden brown.
Allow to cool slightly before serving. Best served while it is still warm.

Nutrition