BAKED VEGETABLE AND CHEESE CASSEROLE: Easy, cheesy, and satisfying!

This Vegetable and Cheese Layered Bake combines tender layers of eggplant and potatoes with a rich tomato and cheese filling. It’s a hearty, flavorful dish that’s perfect as a main course or a side. The gooey cheese and fragrant herbs make this bake a crowd-pleaser for any occasion.

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes

Ingredients

• Vegetables:
  • 1 large eggplant
  • 2 medium potatoes
  • 1 large tomato
  • 2 green onions
  • Olive oil (for brushing)
  • Salt and pepper (to taste)
  • Garlic powder (to taste)
  • Sweet paprika (to taste)
• Cheese Mixture:
  • 100g grated Gouda cheese (1 cup)
  • 60g grated Parmesan (1/2 cup)
  • 1 egg
  • Fresh parsley, chopped (about 2 tablespoons)
  • Optional: 2 tablespoons ricotta cheese (for creaminess)
• Top Layer:
  • 80g tomato puree (1/3 cup)
  • 100g grated mozzarella (1 cup)
  • Dried oregano (to taste)

Directions

Prepare the Eggplant:

Slice the eggplant into thin slices (1-2 mm thick).

Brush with olive oil and season with salt, pepper, and garlic powder.

Prepare the Potatoes:

Slice the potatoes thinly (1-2 mm thick).

Season with salt, pepper, garlic powder, and sweet paprika.

Prepare the Cheese Layer:

Chop the large tomato and slice the green onions.

In a bowl, combine Gouda cheese, Parmesan cheese, chopped tomato, green onions, parsley, and salt and pepper.

Beat in the egg to bind the mixture. Optionally, add ricotta for extra creaminess.

Assemble the Bake:

In a greased baking dish, layer the seasoned eggplant slices at the bottom.

Add a layer of seasoned potato slices on top.

Spread the cheese mixture evenly over the vegetables.

Top with Tomato Puree and Mozzarella:

Spread tomato puree evenly over the cheese layer.

Sprinkle grated mozzarella over the tomato puree.

Drizzle with olive oil and sprinkle dried oregano on top.

Bake:

Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 40 minutes.

Remove the foil and bake for an additional 10 minutes to brown the top.

Garnish and Serve:

Allow the bake to rest for a few minutes after removing it from the oven.

Garnish with fresh parsley before serving.