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Oven-Baked Potatoes with Eggplant and Cheese

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k
Nadia Galinova
Translated by
Nadia Galinova
Oven-Baked Potatoes with Eggplant and Cheese
Image: Ivana Krasteva-Pieroni
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Preparation
25 min.
Cooking
45 min.
Тotal
70 min.
Servings
4
"A colorful range of colorful vegetables will look good on our table tonight"

Ingredients

  • potatoes - 3 - 4 pcs. (medium - sized)
  • parmesan - 1.8 oz (50 g)
  • eggplants - 1 pc. (long)
  • mozzarella - 7 oz (200 g) or yellow cheese
  • garlic - 2 cloves
  • rosemary - 1 sprig
  • black pepper
  • salt
  • olive oil
measures

How to make

Cut the potatoes into slices, roughly of the same size. Do the same with the eggplant.

Finely chop the garlic and season the vegetables. Add salt, black pepper and rosemary.

Grease a baking tray with a little olive oil. Start arranging the ingredients for the vegetable casserole: potatoes, then eggplant, mozzarella. When done, pour a little olive oil.

Cover the pan with aluminum foil and put it in the oven for half an hour. Remove the foil, sprinkle parmesan over potato casserole and place it back in the oven to bake.

Serve the dish of oven-baked potatoes with eggplant and cheese.

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