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August 2, 2011
Potato & Eggplant Bake
Comforting Potatoes
Prep time:
57 minutesbaking time:
40 minutes“Grandma's recipe for potato & eggplant is the kind of wholesome, warming food I love cooking for my family.”
Ingredients
Serves 6
- 2 medium eggplant, sliced
- 1/2 teaspoon salt
- 4 tablespoons olive oil, divided
- 3/4 cup finely chopped onion
- 1/2 teaspoon minced garlic
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons chopped fresh basil
- 1 1/2 pounds all-purpose potatoes, peeled, sliced
- 7 ounces mozzarella cheese, sliced
- 1/4 teaspoon black pepper
Directions
1
Place eggplant in a large bowl. Sprinkle with salt. Let stand for 30 minutes; pat dry.
2
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Cook eggplant a few at a time in hot oil, turning once, until tender, about 5 minutes. Transfer to a plate; keep warm.
3
Add remaining olive oil to skillet. Sauté onion and garlic in hot oil, stirring continually, for 2 minutes.
4
Add tomatoes to skillet and mix well. Cook over low heat, stirring occasionally, for 15 minutes. Add basil and mix well.
5
Combine potatoes and enough water to cover in a large saucepan. Bring to a boil over medium- high heat. Boil for 5 minutes; drain.
6
Preheat oven to 400ºF. Grease a 2-quart baking dish.
7
Layer eggplant, potatoes, mozzarella and tomato mixture in prepared baking dish. Sprinkle with black pepper. Bake for 40 minutes. Serve hot.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
When Grandma could find small eggplant or the longer, light purple Japanese eggplant at the market, she preferred them. Both types are more tender than regular eggplant and are unlikely to be bitter, so they don't need to be salted and drained.
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