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Eggplant – Potato Casserole Gratin with Feta and Mozzarella

Eggplant – Potato Casserole Gratin with Feta and Mozzarella

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This Eggplant – Potato Casserole Gratin with Feta and Mozzarella was inspired by my Cypriot recipe Vazania (melitzanes) Giahni (stewed eggplants) which is a stove top stew and combined the ingredients to make this delicious eggpant casserole.

 

Melitzanes tsakonikes (eggplants) image

Melitzanes tsakonikes

Eggplants (aubergines) are now seasonal and combined with potatoes and cheese makes this a delicious summer meal.  The secret of this dish is the addition of potatoes which suck up all the deliciousness of the sauce, which make it irresistible.

We usually serve our “ladera” dishes accompanied by feta, so I thought why not add it in the dish.  It happened that I had some mozzarella to add on top but you can use any other cheeses which melt, such as kasseri or graviera.   The crust created on top will remind you of pizza.

Table with Eggplant casserole and greek salad

Tip:

Eggplants are like sponges which absorb fluid, so if you are going to fry them in a lot of oil, they will absorb at least twice the quantity mentioned in the recipe.  Potatoes do not absorb oil, especially if fried on high heat, so after finishing with the potatoes, I removed whatever oil remained in the frying pan and added it gradually to the eggplants.

Another way to cook them is to brush them with olive oil and roast them in the oven but that would take more of your time and end up with another cooking utensil to clean in the end.

collage eggplants gratin image

 

Eggplant – Potato Casserole with Feta and Mozzarella

Preparation time: 10 minutes

Cooking time:  25 minutes

Baking time: 45 minutes

Serves: 6

Ingredients:

  • 4 medium potatoes, cut into ½ cm slices (4 – 5 slices, depending on the size of the potato)
  • 4 melitzanes tsakonikes (Japanese type) eggplants, partly peeled and cut into three slices
  • 1/2 cup olive oil, divided
  • 2 red onions, one finely chopped and the other cut into slices
  • 1 clove garlic, finely chopped
    500 grams fresh tomatoes, peeled and pureed or 500 grams tomato passata
  • 1 tbsp tomato paste
  • 1 organic vegetable bouillon
  • 4 large basil leaves, finely chopped
    Salt and pepper
  • A pinch of oregano
    1 cup water
  • 150 grams feta cheese, crumbled
  • 200 grams mozzarella cheese

Directions:

  1. Grate the tomatoes or score them with an X on the bottom and put them in boiling water for 2 – 3 minutes.  Put them in cold water, peel and purée them.
  2. Heat 1/3 of the olive in a non-stick frying pan and fry the potatoes on both sides, in batches.
  3. Remove on kitchen paper.
  4. There will be some leftover olive oil so remove it in a metallic bowl and leave just about 1 tbsp olive oil in the frying pan.
  5. Fry the eggplants on one side, brush them on top with a little bit more olive oil and fry on the other side as well.  Continue with remaining eggplants adding a tablespoon olive oil each time and brushing them before turning them over.
  6. Preheat over to 180o C / 350o F.
  7. Heat the remaining olive oil and sauté the onions until translucent.  Add the garlic and sauté for a few minutes, to soften but not brown.
  8. Add the grated tomatoes, salt, pepper, oregano, vegetable bouillon and basil.  Clean your food processor with 1 cup water, which add to the sauce and cook for 10 – 15 minutes.
  9. Layer the potatoes in a 32 x 23 x 6 cm baking dish and sprinkle some salt and pepper.  (Be cautious with salt as feta is salty).  Crumble the feta on top of the potatoes.
  10. Add a layer of eggplants and lightly season with salt and pepper.  If you have leftover potatoes and eggplants, you can add them in another layer, on top.
  11. Pour the tomato sauce on top to cover the eggplants and potatoes.
  12. Bake for 30 minutes or until a fork inserted into a potato is pricked easily.
  13. Remove from the oven, sprinkle mozzarella on top to cover the sauce and bake for 10 more minutes or until the cheese melts.
  14. Turn on the grill for a few minutes, until the cheese forms a brown crust.
  15. Serve warm or cold.

 

Eggplant – Potato Casserole Gratin with Feta and Mozzarella

Eggplant – Potato Casserole Gratin with Feta and Mozzarella

Yield: 6
Prep Time: 35 minutes
Cook Time: 45 minutes

Eggplants (aubergines) are now seasonal and combined with potatoes and cheese makes this a delicious summer meal.  The secret of this dish is the addition of potatoes which suck up all the deliciousness of the sauce, which make it irresistible.

Ingredients

  • 4 medium potatoes, cut into ½ cm slices (4 – 5 slices, depending on the size of the potato)
  • 4 tsakonikes (Japanese type) eggplants, partly peeled and cut into three slices
  • 1/2 cup olive oil, divided
  • 2 red onions, one finely chopped and the other cut into slices
  • 1 clove garlic, finely chopped
  • 500 grams fresh tomatoes, peeled and pureed or 500 grams tomato passata
  • 1 tbsp tomato paste
  • 1 organic vegetable bouillon
  • 4 large basil leaves, finely chopped
  • Salt and pepper
  • A pinch of oregano
  • 1 cup water
  • 150 grams feta cheese, crumbled
  • 200 grams mozzarella cheese

Instructions

  1. Grate the tomatoes or score them with an X on the bottom and put them in boiling water for 2 – 3 minutes. Put them in cold water, peel and purée them.
  2. Heat 1/3 of the olive in a non-stick frying pan and fry the potatoes on both sides, in batches.
  3. Remove on kitchen paper.
  4. There will be some leftover olive oil so remove it in a metallic bowl and leave just about 1 tbsp olive oil in the frying pan.
  5. Fry the eggplants on one side, brush them on top with a little bit more olive oil and fry on the other side as well. Continue with remaining eggplants adding a tablespoon olive oil each time and brushing them before turning them over.
  6. Preheat over to 180o C / 350o F.
  7. Add the remaining olive oil and sauté the onions until translucent. Add the garlic and sauté for a few minutes, to soften but not brown.
  8. Add the grated tomatoes, salt, pepper, oregano, vegetable bouillon and basil. Clean your food processor with 1 cup water, which add to the sauce and cook for 10 - 15 minutes.
  9. Layer the potatoes in a 32 x 23 x 6 cm baking dish and sprinkle some salt and pepper. (Be cautious with salt as feta is salty). Crumble the feta on top of the potatoes.
  10. Add a layer of eggplants and lightly season with salt and pepper. If you have leftover potatoes and eggplants, you can add them in another layer, on top.
  11. Pour the tomato sauce on top to cover the eggplants and potatoes.
  12. Bake for 30 minutes or until a fork inserted into a potato is pricked easily.
  13. Remove from the oven, sprinkle mozzarella on top to cover the sauce and bake for 10 more minutes or until the cheese melts.
  14. Turn on the grill for a few minutes, until the cheese forms a brown crust.
  15. Serve warm or cold.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

 

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

Eggplant – Potato Casserole Gratin with Feta and Mozzarella image

Other related Recipes:

Baked Greek Style Moussakas Frittata

Moussakas

Melitzanes Giahni

Papoutsakia (stuffed eggplants)

Melitzanes me Tyria (Eggplants with cheese)

Kopiaste

Kopiaste and Kali Orexi,

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Simon

Tuesday 21st of July 2015

This sounds lovely. Going to give this a go. thanks for sharing this recipe.

Simon

sobeys

Tuesday 16th of June 2015

Wow, it looks So Delicious.. I am gonna Try this.. Today :)

Thanks Ivy

Angie

Saturday 6th of June 2015

I haven't made any casserole in a while. This looks utterly delicious and comforting, Ivy.

Rosa

Thursday 4th of June 2015

A scrumptious summer dish!

Cheers,

Rosa

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