Tomato Potato and Eggplant (Aubergine) Casserole

May 10, 2023May 10, 20230 2

Delicious Tomato Potato and Eggplant (Aubergine) Casserole for a hearty and filling meal

by The Chefin Main

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

221

Sugar

Fat

14g

This Tomato Potato and Eggplant (Aubergine) Casserole is a warm and comforting dish that is perfect for fall and winter weather. It is a vegetarian and gluten-free meal that is sure to please everyone at the table. The combination of creamy potatoes, tender eggplant, and tangy tomatoes is a winner in both flavor and texture. This casserole can be served as a main dish, making it a great option for a cozy dinner at home with family or friends.

Instructions

1.	Preheat oven to 375°F.
2.	Cut the eggplant and potatoes into thin slices.
3.	In a large bowl, mix together the diced tomatoes, minced basil, minced garlic, and olive oil. Add salt and pepper to taste.
4.	In a greased casserole dish, layer the eggplant and potato slices, then pour the tomato mixture over the top. Repeat until all ingredients are used up.
5.	Sprinkle grated asiago cheese on top of casserole.
6.	Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the vegetables are tender and the cheese is golden brown and bubbly.

PROS

This casserole is vegetarian and gluten-free, making it perfect for anyone with dietary restrictions.

It is filling and hearty, and can be served as a main dish.

It is also easy to make and can be prepared ahead of time.

CONS

This dish takes about an hour to cook, so it is not a quick meal for busy weeknights.

It also contains a lot of vegetables, so some picky eaters may not enjoy it.

HEALTH & BENEFITS

This casserole is packed with nutrients and antioxidants from the vegetables.
Eggplant is low in calories and high in fiber, making it great for digestion.
Tomatoes are a great source of vitamin C and potassium, and have been linked to reducing the risk of cancer and heart disease.
Potatoes are high in vitamin C, potassium, and vitamin B6, and have been linked to reducing inflammation and supporting heart health.

	1 medium eggplant
	2 large potatoes
	6 cups diced plum tomatoes
	3 tablespoons minced fresh basil
	2 garlic cloves , minced
	1/4 cup olive oil
	salt and pepper
	3 tablespoons grated asiago cheese