Baked Eggplants with Potatoes

Name: Baked Eggplants with Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: Eggplant 13.4 oz; Potatoes 0.75 lb; Scamorza (provola) cheese 4.25 oz; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

136

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 136
Carbohydrates g 9.5
of which sugars g 2.7
Protein g 6.8
Fats g 7.9
of which saturated fat g 3.6
Fiber g 2.5
Cholesterol mg 18
Sodium mg 210

Difficulty: Very easy
Prep time: 10 min
Cook time: 45 min
Serving: 6
Cost: Low

PRESENTATION

In Southern Italy, the baked eggplant and potato casserole is a super comforting dish. Really, it's like a warm hug from your kitchen. In places like Calabria and Sicily, you'll find locals layering tender eggplant with potatoes, baking them until the veggies are golden and the edges get super crispy. It's known as eggplant and potato bake or eggplant and potato gratin—and it is packed with those simple, comforting flavors typical of a big Italian family meal.

And listen, it goes beautifully with main courses like homemade chicken meatloaf or a pork roast porchetta. But, it's hearty enough on its own. Seriously, can't go wrong.

The magic really happens towards the end. When cheese is scattered on top, it melts into every layer, creating a moist, slightly crispy finish. It’s so so inviting, even for those who aren’t huge eggplant fans. Families across Southern Italy might toss in pecorino or mozzarella—or whatever cheese is lying around. Each bite feels like a warm embrace, especially after a long day.

The eggplant and potato gratin is just right—somehow both a side and a main dish—making it perfect for any night of the week. It’s a favorite for holidays, Sunday dinners, or any time you want something familiar, yet a bit special. This easy eggplant and potato recipe is a staple in many kitchens—pretty simple, filling, and always a crowd-pleaser. For anyone craving a healthy eggplant and potato casserole, this dish is sure to bring everyone together and keep them around the table for a while.

How to prepare Baked Eggplants with Potatoes

To prepare baked eggplants with potatoes, first boil the potatoes for about 20 minutes 1: they should remain quite firm. In the meantime, trim the eggplant 2 and cut it into slices about 1/4 inch thick 3.

Once the potatoes are cooked, peel them and also cut them into slices about 1/4 inch thick 4. At this point, grease a baking dish 5 and arrange a first layer of eggplants, slightly overlapping the slices. Continue with a layer of potatoes, partially overlapping the eggplants, and keep alternating the two ingredients until they are used up 6.

Drizzle with a little oil 7, salt 8, pepper, and a few thyme leaves 9, then bake in a preheated convection oven at 356°F for 20 minutes.

Meanwhile, slice the scamorza cheese 10. After 20 minutes of baking, remove from the oven and add the scamorza slices on top 11, then put back in the oven for about 5 minutes, until the cheese melts. Your baked eggplants with potatoes are ready to be served 12!