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5. Season and Drizzle
Sprinkle each layer with salt, pepper, and dried oregano. Drizzle the remaining olive oil over the top.
6. Bake
Cover with foil and bake for 40–45 minutes until the potatoes are tender. Uncover and bake for an additional 10–15 minutes to let the top brown slightly.
7. Serve
🍽️ Serving Suggestions
- Serve warm with crusty bread or couscous
- Add a dollop of Greek yogurt or vegan tahini sauce for extra richness
- Enjoy chilled the next day as a light lunch—it tastes even better after sitting overnight
🔄 Variations & Tips
- Add cheese: Top with crumbled feta or shredded mozzarella before baking (or use vegan cheese).
- Spice it up: Add a pinch of red pepper flakes or smoked paprika to the layers.
- Boost protein: Add a layer of cooked lentils or chickpeas between the veggies.
- Make it ahead: Prepare and assemble the casserole in advance. Cover and refrigerate until ready to bake.
🌱 Final Thoughts
This Eggplant, Potato, and Tomato Casserole is the kind of dish that proves simple ingredients can lead to incredible flavor. Whether you’re cooking for a crowd, meal-prepping for the week, or simply enjoying a quiet dinner at home, this recipe offers warmth, nourishment, and timeless Mediterranean charm.
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