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Oven Baked Eggplant And Potato Casserole Recipe
|Eggplant||1 Large, peeled and diced|
|Potatoes||3 Large, peeled, each cut in 3 and boiled|
|Milk||1⁄4 Cup (4 tbs), heated|
|Olive oil||1 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Canned tomatoes||28 Ounce, drained and chopped|
|Grated gruyere cheese||4 Tablespoon|
|White pepper||To Taste|
|Coarse sea salt||To Taste|
Serving size: Complete recipe
Calories 1639 Calories from Fat 473
% Daily Value*
Total Fat 53 g82.1%
Saturated Fat 23.8 g119.2%
Trans Fat 0 g
Cholesterol 37.9 mg12.6%
Sodium 1837.4 mg76.6%
Total Carbohydrates 269 g89.8%
Dietary Fiber 54.3 g217.2%
Sugars 26.9 g
Protein 55 g109.9%
Vitamin A 126% Vitamin C 455%
Calcium 57% Iron 112%
*Based on a 2000 Calorie diet
Force boiled potatoes through fine sieve into bowl. Add milk, butter, salt, white pepper and nutmeg. Mix well and keep hot.
Heat oil in frying pan over medium heat. Add onion and cook 3 minutes. Stir in garlic and cook 2 minutes.
Add eggplant and season with salt and pepper. Cook 20 minutes over medium heat.
Mix in tomatoes and oregano; continue cooking 20 minutes. Season to taste.
Preheat oven to 350 Â°F (180 Â°C).
Spread eggplant mixture in bottom of buttered baking dish. Cover with layer of mashed potatoes. If desired, use a pastry bag with a star nozzle.
Top with cheese and cook 25 minutes in oven.