For The Whole Family

Eggplant and Potato Casserole

5
Average: 5 (4 votes)
(4 votes)
Eggplant and Potato Casserole
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
619
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie619 cal.(29 %)
Protein23 g(23 %)
Fat37 g(32 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.1 μg(6 %)
Vitamin E3.7 mg(31 %)
Vitamin K24.7 μg(41 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.7 mg(50 %)
Folate187 μg(62 %)
Pantothenic acid2.7 mg(45 %)
Biotin19.3 μg(43 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C69 mg(73 %)
Potassium1,747 mg(44 %)
Calcium466 mg(47 %)
Magnesium119 mg(40 %)
Iron4 mg(27 %)
Iodine37 μg(19 %)
Zinc3.3 mg(41 %)
Saturated fatty acids14.6 g
Uric acid109 mg
Cholesterol158 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
4 Eggplant
salt
3 Tbsps olive oil
24 ozs potatoes (cooked the day before)
14 ozs Tomatoes
1 onion
2 garlic cloves
olive oil (for the pan)
1 oz butter
1 oz Pastry flour
16 ozs milk
2 eggs
freshly ground peppers
4 ozs grated Gruyere
1 tsp freshly chopped oregano
1 tsp freshly chopped thyme
How healthy are the main ingredients?
potatoTomatoolive oiloreganothymeEggplant

Preparation steps

1.

Rinse the eggplant, cut off the ends and cut into 1 cm thick slices. Sprinkle with salt and let rest for about 30 minutes. Pat dry with paper towels. Saute in 2 tablespoons of oil, turning occasionally, until golden brown. Cut the potatoes into 1-inch thick slices. Rinse the tomatoes, dry, remove the stem and cut into slices. Peel and finely chop the onion and garlic.

2.

Preheat the oven to 200°C / 400°F. Grease a baking dish with oil.

3.

Saute the onion and garlic in hot butter until translucent. Sprinkle with flour and saute. Stir in the milk and gradually bring to a boil. Let thicken. Season with salt and pepper. Simmer for about 5 minutes, stirring occasionally. Beat the eggs and stir into the sauce. Stir in half of the cheese and season with salt.

4.

Layer the eggplant, potatoes and tomatoes in the baking dish, ending with eggplant.. Season each layer with oregano and thyme. Drizzle some of the sauce over each layer. Sprinkle with the remaining cheese.

5.

Bake for 35-40 minutes. Serve immediately.

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