Baked Aubergines with Potatoes
Baked Aubergines with Potatoes is a hearty and flavorful Mediterranean-inspired dish that combines tender layers of aubergine (eggplant) and potatoes, baked in a rich tomato sauce and topped with gooey melted cheese. This dish is perfect for a comforting family meal, offering a delicious balance of textures and flavors. The soft, roasted aubergines pair beautifully with the crispy-edged potatoes, while the cheesy topping adds a creamy, indulgent touch. Whether served as a main course or a side dish, this baked delight is sure to impress!
Ingredients
For the Base
2 large aubergines (eggplants), sliced lengthwise
2 large potatoes, peeled and sliced into thin rounds
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
For the Filling
1 cup ricotta cheese (or cottage cheese)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 small tomato, finely diced
1/2 cup spinach or parsley, chopped
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Sauce
1 cup marinara or tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
For Topping
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Potatoes & Aubergines
Preheat the oven to 375°F (190°C).
Slice the aubergines lengthwise into thin strips. Sprinkle with a little salt and let them rest for 15 minutes to release moisture. Pat dry with a paper towel.
Heat a grill pan or frying pan with a little olive oil and cook the aubergine slices for about 2 minutes per side until softened.
Slice the potatoes into thin rounds and parboil them for 5 minutes, then drain.
2. Prepare the Filling
In a bowl, mix ricotta cheese, shredded mozzarella, Parmesan, diced tomatoes, spinach (or parsley), Italian seasoning, garlic powder, salt, and black pepper.
3. Assemble the Dish
Lightly grease a baking dish with olive oil.
Layer the potatoes at the bottom of the dish. Season with a pinch of salt and pepper.
Stuff and roll the aubergine slices with the prepared filling and place them on top of the potatoes.
Pour marinara sauce over the aubergine rolls.
Sprinkle mozzarella and Parmesan cheese over the top.
4. Bake the Dish
Bake uncovered for 25–30 minutes or until the cheese is bubbly and golden brown.
5. Serve & Enjoy
Let it cool slightly before serving.
Garnish with fresh basil or parsley.
Tips for Perfect Baked Aubergines with Potatoes
Salt the Aubergines :Sprinkling salt over the aubergine slices and letting them rest for 15–20 minutes helps remove excess moisture and bitterness. Pat them dry before cooking.
Pre-Cook the Potatoes : Parboiling or lightly frying the potatoes before baking ensures they cook evenly and become tender.
Grill or Roast the Aubergines First :Lightly grilling or pan-frying the aubergines enhances their flavor and prevents them from becoming too mushy in the oven.
Use Fresh Herbs : Adding fresh basil, oregano, or parsley can elevate the taste and add freshness.
Cheese Options : If you prefer a lighter dish, use feta or ricotta instead of mozzarella and Parmesan for a Mediterranean twist.
Make It Vegan : Swap the cheese for dairy-free alternatives or use nutritional yeast for a cheesy flavor.
Conclusion
Baked Aubergines with Potatoes is a simple yet delicious dish that brings together layers of soft aubergines, tender potatoes, rich tomato sauce, and melted cheese for a comforting and satisfying meal. It’s a versatile recipe that can be customized with different fillings and seasonings to suit your taste. Whether served as a main dish or a side, it’s a wonderful addition to any meal, perfect for both casual dinners and special occasions. Enjoy this wholesome and flavorful Mediterranean classic!