Eggplant & Potato Casserole

Ingredients

• 3 bigpotatoes, cut into slices
• 2 bigeggplants, cut into slices
• To tasteoil
• To tastesalt
• To tasteblack pepper
• To tastetomato sauce or Bolognese sauce
• To tastebéchamel sauce
• To tasteParmesan cheese

Instructions

1. 1

   Roast the vegetables

   Toss the sliced potatoes and eggplants with oil, salt and pepper. Bake for 35 minutes.

2. 2

   Layer the casserole

   Spread some béchamel in a Pyrex baking dish. Add a layer of potatoes and eggplants, then the Bolognese sauce or tomato sauce for a vegetarian version, followed by some Parmesan.

3. 3

   Finish and bake

   Add another layer of potatoes and eggplants, then spread over the remaining béchamel and add more Parmesan. Bake for 30 minutes.

What is eggplant and potato casserole?

This is a layered baked dish built from sliced potatoes and eggplant, sauce and cheese. Its ingredients echo Mediterranean-style vegetable and tomato bakes, while the béchamel gives this version a creamy, gratin-like finish.

The initial bake softens the vegetables before they go into the casserole, and the layers distribute the sauce and cheese throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 20g protein, 65g carbs, 27g fat.

Potatoes provide most of the carbohydrates, while the oil, béchamel and Parmesan contribute much of the fat; the Bolognese sauce can add protein. Serve a moderate slice with salad or other vegetables for a more balanced plate.

Choosing the vegetables

Potatoes: Slice them evenly so they soften at a similar rate during the first bake and the final bake.

Eggplant: Use firm eggplants and cut them into slices of similar thickness to the potatoes. The recipe roasts both vegetables together, so spread them out as evenly as you can.

Roasting before layering

Oil, salt and pepper: Coat the slices lightly and season them before baking for 35 minutes. This first stage gives the vegetables time to soften before they are enclosed in the sauce layers.

Baking tray: Arrange the slices in a single layer where possible. If they overlap heavily, they may soften unevenly.

Building the layers

Base: Start with béchamel in the baking dish, then add a layer of the roasted vegetables. This gives the first layer a creamy base.

Middle: Spread over the chosen tomato or Bolognese sauce and add Parmesan. Finish with another vegetable layer, the remaining béchamel and more cheese.

Choosing the sauce

Tomato sauce: Choose this for the vegetarian version described in the recipe. Season it to taste if needed before spreading it over the vegetables.

Bolognese: Use this for a meat-based casserole, spreading it evenly so the middle layer is covered. The recipe does not specify an amount for either sauce.

Checking when it is ready

Timing: The method gives 35 minutes for the vegetables, followed by 30 minutes for the assembled casserole. It does not state an oven temperature, so follow the temperature guidance for your oven and baking dish if available.

Texture: Check that the potato slices are tender when pierced and that the centre is hot. If the top browns before the middle is ready, cover the dish loosely and continue baking.

Serving the casserole

Allow the dish to stand briefly after baking so the layers settle and are easier to serve. A crisp green salad or simply cooked vegetables make a fresh contrast to the creamy sauce.

The casserole can be served as a filling main course. A smaller portion alongside a salad is another practical way to balance the plate.

Recipe notes & tips

• Cut the potatoes and eggplants into similarly sized slices for more even cooking.
• Spread the vegetables out on the tray so they roast rather than steam.
• Use enough oil to coat the slices lightly without leaving them greasy.
• Spread the sauce across the vegetable layer so each portion gets some.
• Let the casserole rest briefly before cutting and serving.

Variations

• Vegetarian tomato version: Use tomato sauce instead of Bolognese, as suggested in the recipe.
• Bolognese version: Use Bolognese sauce for a meat-based centre layer.
• Extra Parmesan: Add a little more cheese on top for a more pronounced savoury finish.
• Herb seasoning: Add dried oregano or basil to the tomato sauce for a herby note.
• Individual dishes: Layer the ingredients in smaller ovenproof dishes, checking them for doneness as they bake.

Common mistakes to avoid

• Uneven slices: Thick and thin pieces cook at different rates; aim for slices of similar thickness.
• Crowded tray: Overlapping vegetables may soften instead of roast evenly; use more than one tray if needed.
• Dry layers: Spread the sauces across the layers rather than leaving them in one concentrated spot.
• Skipping the first bake: The vegetables need the initial 35 minutes before assembly to soften.
• Cutting immediately: The layers may slide apart when piping hot; give the casserole a short rest first.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat portions in the oven until hot throughout, or use a microwave; the topping may soften when reheated.

Frequently asked questions