Ezoic
Slice eggplant into rounds, sprinkle with salt, and let sit for 15-20 minutes to release moisture. Pat dry with paper towels.
Slice potato, drizzle with olive oil, and season with salt, pepper, paprika, and dried oregano. Toss to coat.
Ezoic
Roast Vegetables:
Place eggplant and potato slices on separate baking sheets.
Roast potatoes for 15-20 minutes or until tender and golden.
Roast eggplant for 20-25 minutes or until softened and golden. Remove from oven and set aside.
Prepare the Sauce:
Heat olive oil in a saucepan over medium heat.
Add leek and cook until softened.
Ezoic
Stir in tomato purée, capers, and chopped dried tomatoes. Season with salt, pepper, and oregano. Cook until heated through.
Assemble the Casserole:
In a baking dish, layer half of the roasted eggplant slices, spread half of the sauce over them, and sprinkle half of the shredded mozzarella on top.
Add a layer of roasted potato slices, then repeat with the remaining eggplant, sauce, and mozzarella.
Bake:
Sprinkle grated Parmesan cheese over the top.
Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
Serve:
Let cool slightly before serving. Garnish with dried oregano.
Ezoic
Serving Suggestions:
Serve with a simple green salad or a side of whole-grain bread for a complete meal.
Pairs well with a light vinaigrette or a dollop of dairy-free yogurt.
Cooking Tips:
Make sure to pat the eggplant slices dry to avoid excess moisture, which can make them soggy.
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Use a baking dish that is evenly heated to ensure uniform cooking.
Nutritional Benefits:
Eggplant is high in fiber and antioxidants.
Potatoes provide essential vitamins and minerals.
Mozzarella and Parmesan add a good source of protein and calcium.
Dietary Information:
Ezoic
Vegetarian
Can be made gluten-free by ensuring that the tomato purée and other ingredients are gluten-free.
Nutritional Facts (per serving):
Ezoic
Calories: 300
Protein: 15g
Carbohydrates: 30g
Fat: 15g
Fiber: 8g
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