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Eggplant, Potato, and Tomato Casserole

A rustic Mediterranean dish layered with comfort and flavor

Looking for a wholesome, plant-based meal that’s both satisfying and simple? This Eggplant, Potato, and Tomato Casserole is the perfect answer. Inspired by traditional Mediterranean cooking, this dish combines tender vegetables, aromatic herbs, and a rich tomato base—all baked to perfection. Whether served as a main course or a hearty side, this casserole brings comfort and elegance to your table.

🧺 Why You’ll Love This Dish

• Simple ingredients, big flavors
• Naturally vegetarian (and easily vegan)
• Great for meal prep and leftovers
• Pairs beautifully with crusty bread or a green salad

🍆🥔🍅 Ingredients

• 1 large eggplant, sliced into ½-inch rounds
• 2 medium potatoes, thinly sliced
• 3 large ripe tomatoes, sliced
• 1 medium onion, finely sliced
• 3–4 cloves garlic, minced
• 3 tbsp olive oil, plus extra for brushing
• 1 tsp dried oregano (or Italian seasoning)
• Salt and black pepper, to taste
• Fresh basil or parsley (optional, for garnish)

👩‍🍳 Instructions

1. Preheat & Prep

Preheat your oven to 375°F (190°C). Lightly oil a medium-sized baking dish.

2. Optional: Pre-cook Eggplant

To reduce bitterness and moisture, sprinkle eggplant slices with salt and let them sit for 15 minutes. Pat dry with a paper towel.
Optionally, lightly brush with olive oil and bake or grill for 5–10 minutes to soften before layering.

3. Sauté Onions and Garlic

In a skillet, heat 1 tbsp olive oil over medium heat. Sauté the onions for 5 minutes until soft. Add garlic and cook for 1 more minute. Remove from heat.

4. Layer the Casserole

Layer the vegetables in the baking dish in a repeating pattern:

• Potato → Eggplant → Tomato → Onion mix
  Repeat until all ingredients are used. Slightly overlap each slice for a beautiful visual effect.

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