Layered Eggplant-Potato Bake is a tasty and simple vegetarian dish that is ideal for dinner on a cool night. This hearty dish is so easy to make. Can you imagine digging into the cheesy layers covered in sauce?
A hot, baked dish is definitely comforting. My mom is in Ohio in the midst of the cool, fall weather and all the colorful foliage. I’m in Arizona, still suffering through some high temps. Oh, I miss the fall in Ohio! My mom is tantalizing me with the things she’s cooking these days, like her Layered Eggplant-Potato Bake.
This Layered Eggplant-Potato Bake is her recipe. I basically gave it a name! Note that I use the word, “recipe” loosely. My mom doesn’t really use recipes for the delicious dishes she cooks. A great example: her recipe for Pasta e Fagioli (Pasta and Beans). It’s so flavorful and filling as another fabulous vegetarian dish.
Follow along to see how easy it is to make this
Layered Eggplant-Potato Bake!
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While eggplants are available all year, gardens in Ohio are just about finished with their harvest. Not everyone likes eggplant, but I definitely do.
Bet you’ll enjoy one of my other eggplant recipes, too!
It’s so easy to put together Layered Eggplant-Potato Bake. It takes a good amount of time to cook, but it’s worth waiting for. This is an ideal dish to serve on a Meatless Monday. Eggplant is so hearty and filling, you won’t miss the meat. Enjoy this as a side dish, or as a main dish.
Will you try Layered Eggplant-Potato Bake? Let me know if you do – tell me how you like it, and what you would do differently for this recipe, if anything.
Patricia Conte/Grab a Plate
Yields Serves 6
5 based on 7 review(s)
- 1 small eggplant, sliced thin
- 3 Yukon gold potatoes, sliced thin
- 1/2 onion, sliced thin
- 1 tablespoon olive oil
- 16-20 ounces favorite marinara/pasta sauce, divided
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 2-3 tablespoons salt
- 1/2 cup shredded Mozzarella cheese, divided, plus extra for garnish
- Optional: Chopped parsley for garnish
- Lay a few paper towels on a cookie sheet. Spread out the eggplant slices in a single layer.
- Sprinkle half the salt over the top of the eggplant slices. Allow to sit for 15 minutes. You’ll see the eggplant release some moisture. Pat dry.
- Add dry paper towels to the cookie sheet, and flip the eggplant slices. Add the rest of the salt and allow to sit for 15 minutes more. Pat dry.
- Preheat the oven to 375 degrees F.
- Add the black pepper and garlic to the marinara sauce and stir to combine.
- Add the olive oil to the bottom of a baking dish. Add about 1/4 cup of the marinara sauce.
- Add a layer of eggplant slices to the dish, overlapping slightly if needed.
- Add a layer of potato slices, overlapping slightly if needed. Add half the onion to the top of the potatoes.
- Add about of the remaining sauce over the potatoes followed by half the Mozzarella cheese.
- Repeat with the remaining eggplant, potatoes, onion, sauce and more cheese.
- Cover and bake for 60-90 minutes, or until the potatoes are fork-tender.
- Remove from the oven and allow to cool slightly. Add a bit more cheese to the top along with the parsley, if using.
- Serve warm.