A comforting and healthy vegetarian bake featuring layers of tender roasted eggplant and potato, seasoned with garlic and herbs, and topped with a light layer of savory cheese. This dish is simple, rustic, and full of Mediterranean flavor.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 1 large eggplant (approx. 400g)
- 2 medium potatoes (approx. 300g)
- 50g Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Thinly slice the eggplant and potatoes into 0.5 cm thick rounds.
- 2.In a large bowl, toss the eggplant and potato slices with olive oil, minced garlic, dried oregano, salt, and pepper until they are evenly coated.
- 3.Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping once, until tender and lightly golden.
- 4.Reduce the oven temperature to 180°C. In a small baking dish, create alternating layers of the roasted potato and eggplant slices.
- 5.Sprinkle the grated Parmesan cheese evenly over the top layer.
- 6.Bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. Let it rest for 5 minutes before serving.
Nutrition Information
Why this recipe
This nutritious recipe is rich in fiber from eggplant and provides complex carbs from potatoes for sustained energy. Using olive oil offers healthy fats, while baking instead of frying keeps it light. It's a balanced, meat-free meal packed with vitamins.
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