Best 10 Tomato Potato And Eggplant Aubergine Casserole Recipes

BAKED EGGPLANT AND POTATOES WITH TOMATO SAUCE

Steps:

• Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Peel and cut potatoes into 1/4 inch thick slices. Place on baking sheet, brush both sides with olive oil and salt lightly. Bake for 25 minutes, flipping slices halfway. Set aside.
• Meanwhile, prepare the eggplant. Slice into 1/4 inch thick rounds. Place on baking sheets covered in paper towels and lightly salt both sides. Let sit for 30 minutes. Rinse and pat dry the eggplant with a paper towel.
• Place the eggplant slices on 2 baking sheets covered in parchment paper. Brush both sides with olive oil and salt lightly. Bake for 25 minutes and flip halfway through.
• While the eggplant bakes, dice the tomatoes. Place in a large skillet and bring to a boil, then lower to a simmer and cook for 10 minutes. Add the crushed garlic clove and salt to taste.
• Add the baked potato and eggplant slices to the tomato sauce. Stir gently to coat the vegetables in the tomato sauce and cook for an additional 10 minutes. Add freshly chopped basil and drizzle with olive oil at the end of cooking. Adjust seasoning if necessary.

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!

TOMATO EGGPLANT BAKE

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

EGGPLANT AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
• Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
• Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

EGGPLANT, POTATO, TOMATO CASSEROLE

Steps:

• Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
• Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
• Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
• Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.

TOMATO AND EGGPLANT TIAN

Steps:

• Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
• Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

TOMATO AND AUBERGINE GRATIN

Steps:

• Heat the oven to 450 degrees F/230 degrees C.
• Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
• While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
• Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
• In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
• Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
• When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

EGGPLANT, POTATO AND PEPPER CASSEROLE

Steps:

• Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt.
• Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs.
• Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels.
• Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce.
• Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving.

TOMATO POTATO AND EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
• Slice potato and eggplant into roughly 1/4" slices.
• Spray a 9" x 9" tall cassarole dish with non-stick spray.
• Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
• Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
• Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
• Serve with a green salad.