Prepare the necessary ingredients.

Wash the eggplants, cut into slices 1 cm thick, salt generously and leave for 20 minutes. Then rinse off the salt with cold water (this will remove all the bitterness of the eggplants), and place the circles themselves on a cloth to remove excess water.

Peel and finely chop the garlic. Add the garlic to the eggplants and mix gently.

Place eggplants mixed with garlic in a baking dish in random order.

Boil the potatoes in their skins: to do this, place the washed, unpeeled potatoes in a saucepan, add cold water, add a little salt and put on fire. Once boiling, reduce heat to low and continue cooking until done. Cooking time will depend on the size of the potato and its variety. The potatoes should be soft, but not mushy. Once ready, drain the water and let the potatoes cool. Remove the peel and cut into 5mm thick slices.

Place potato slices on top of the eggplants, add a little salt and season with Provençal herbs.

Wash the tomatoes, cut into slices and place on top of the potatoes. Salt and season with Provençal herbs.

Sprinkle grated hard cheese on top.

Place the pan in the preheated oven and bake at 180 degrees for 20-25 minutes.

Serve warm, tender, juicy and very tasty casserole with eggplants, tomatoes and potatoes.

If desired, garnish the casserole with a sprig of fresh basil or parsley.

Bon appetit! Cook with love!

Eggplant casserole is a favorite dish for many. It can become a complete dinner for the whole family and a hearty treat at a holiday. Using additional ingredients, you can come up with new flavor combinations each time.

Recipe for casserole with eggplant, tomatoes and cheese

The finished dish is tasty and aromatic. Served hot.

The finished dish is quite satisfying due to the content of cheese, mayonnaise and eggs. If desired, you can omit the last two ingredients. Then the casserole will turn out to be less caloric.

Zucchini and eggplant casserole in the oven

Another simple option is to bake this dish in the oven. By using a minimum of product, the dish turns out to be dietary. It contains no fatty or high-calorie foods. Suitable for feeding children.

Necessary:

• one eggplant;
• half a zucchini;
• onion - one large or two small;
• olive oil (to taste);
• salt, spices.

Requires 30 minutes to prepare.

The casserole contains 115 calories per 100 grams.

1. Wash the zucchini and eggplant. To peel;
2. Cut into small cubes up to 2 cm in size. If necessary, peel the zucchini from the entrails. If he is young, you don’t have to do this;
3. Mix the vegetables together in a deep bowl. Add salt, spices and olive oil to taste. It is good to distribute them over the entire surface;
4. Peel the onion and chop it into small pieces;
5. Place the vegetables in the form. Cover it with food foil;
6. Set the oven temperature to 180 degrees and let it warm up;
7. Bake the dish for 25 minutes. 10 minutes before it’s ready, remove the foil and let it brown.

When serving, the casserole can be decorated with tomatoes. To do this, they should be cut into circles and placed along the edge of the mold. If desired, you can add a little cream cheese. Thanks to this, the taste will become more delicate.

If you add diced potatoes at the cooking stage, the dish will be more nutritious.

Blue casserole with tomatoes and minced meat

This recipe will especially appeal to those who love a hearty dinner. This version of casserole with minced meat can become a signature dish for every housewife. In addition, the dish can be served not only on weekdays, but also on holidays.

Required ingredients:

• two eggplants;
• two medium-sized tomatoes;
• 200 grams of hard cheese;
• 2 eggs;
• 400 grams of minced meat (beef or mixed with pork);
• one medium-sized onion;
• vegetable oil (for frying and greasing the pan);
• salt and spices.

It will take approximately 40-45 minutes to prepare.

Calorie content per 100 grams is 132 calories.

1. The first step is to prepare the eggplants. To do this, they need to be washed and cut into thin (about 5 mm) circles;
2. Soak them in salted water;
3. Meanwhile, place the minced meat in a heated and oiled frying pan. Add salt, add spices and fry until done;
4. Cut the tomatoes into circles, chop the onion into half rings;
5. Grease the pan with oil and place the first layer of onions. There should be one more layer left;
6. After this, add the eggplants and add a little pepper. There is no need to salt them, as they were soaked in salted water;
7. The next layer will be minced meat. Gently spread it over the surface of the vegetable;
8. Then alternate eggplants and minced meat until they are gone. Usually this is 2-3 layers, but it all depends on the size of the mold;
9. Beat the egg and pour the resulting mixture into the dish;
10. Place a tomato on top of the mug, add a little ground pepper;
11. Place in an oven preheated to 200 degrees. Bake for 20 minutes;
12. Remove the mold and sprinkle the semi-finished dish with grated cheese. Place in the oven for another 10-15 minutes until the cheese is browned.

When serving, you can additionally decorate with basil leaves and a sprig of parsley. Serve hot for dinner.

Eggplant casserole with chicken

Children especially like this dinner option. And since it does not contain mayonnaise, it is also suitable for those losing weight.

You will need:

• one eggplant;
• 300 grams of chicken breast;
• one medium-sized onion;
• a little oil for frying (vegetable or olive);
• 100 grams of low-fat cheese;
• salt and pepper.

It takes about half an hour.

There are 130 calories in 100 grams of the dish.

1. Wash and peel the eggplant. Cut into small cubes, soak them in salted water;
2. At this time, cut the chicken breast into small pieces, pepper and salt;
3. Heat oil in a frying pan, add chicken. Fry over medium heat until cooked through and a crust forms;
4. Chop the onion into half rings;
5. In a separate bowl, mix the prepared breast, onion and eggplant;
6. Grease the pan with oil and place the chicken and vegetables on it;
7. Grate the cheese and sprinkle it on the dish;
8. Bake in an oven preheated to 180 degrees for 20 minutes.

To make the casserole more tasty, you can use aromatic herbs along with ground pepper. A slice of white toast with cream cheese, served when serving and garnished with herbs, will add additional flavor.

Recipe with eggplant, minced meat and potatoes

This aromatic dish will not leave anyone indifferent. An excellent option for a hearty dinner.

Necessary:

• two eggplants;
• 500 grams of minced meat (any choice);
• 350 grams of potatoes;
• one large onion;
• 150 grams of cheese;
• frying oil;
• salt and spices.

It will take 35-40 minutes to prepare.

Calorie content per 100 grams is 135 calories.

1. Season the minced meat with salt and pepper, fry with finely chopped onion in vegetable oil until cooked;
2. Meanwhile, wash the eggplant and cut into thin rings;
3. Peel the potatoes, cut into circles;
4. Grate the cheese on a coarse grater;
5. Lay out in layers: potatoes, minced meat, eggplant. Repeat until ingredients are gone;
6. Place in an oven preheated to 190 degrees for 20 minutes;
7. Sprinkle the dish with cheese and leave to bake for another 10 minutes.

When serving, garnish with herbs and tomato slices. Serve hot.

A few simple tips will help you prepare eggplant casserole:

• You need to be careful when adding the zucchini. This is especially true for young vegetables. You need to try it before adding it to the dish. Some varieties of squash can be bitter;
• When choosing an eggplant, you should focus on the condition of its peel. If it wrinkles and has a brownish tint, it is better not to take the vegetable. Fresh eggplant has a rich dark color and a smooth, glossy surface;
• Instead of mayonnaise, it is permissible to use low-fat sour cream. This will reduce the calorie content of the dish;
• any eggplant casserole will be even better if you add fresh basil during cooking;
• You can also experiment with filling the dish. In addition to tomatoes and potatoes, slices of ham or carb are added.

Eggplant casserole with vegetables and various ingredients is prepared quickly and easily. Its preparation does not require skill or special equipment. This dish will please everyone: both adults and children. It can become a signature item for any housewife.

Potato and eggplant casserole is a hearty and healthy dish. There are no special problems in its preparation; even an innovator in the kitchen can do this casserole. Eggplant and potato casserole is prepared in many ways, you can use raw and boiled potatoes, and even mashed potatoes will work. Which recipe to use is up to you.

Eggplant and mashed potato casserole

The very first thing to do is cut the eggplants into pieces and pour cold salted water to remove the bitterness; half an hour will be enough. For two medium eggplants you will need a tablespoon of salt and a liter of water. Peel the potatoes and boil in a saucepan until fully cooked. For 8 large potatoes, take 100 g of milk and prepare puree. While the mashed potatoes are cooling, chop 2 onions and fry them in vegetable oil in a frying pan. Add eggplants soaked in salted water to the onions and fry for several minutes; if necessary, you can add more vegetable oil.

While the eggplants and onions are frying, cut 3 tomatoes into cubes and then add them to the frying pan. Salt and pepper the products to taste, simmer until the liquid from the tomatoes has completely evaporated.

Next, set aside the contents of the frying pan and cool, and in the meantime prepare a baking dish or baking tray. Grease the mold with butter, lay out half of the cooled puree, leveling it evenly with a spoon. Next we put the prepared eggplant filling on the potatoes and cover everything with the other half of the potatoes. Grease the top of the casserole with sour cream and place in a preheated oven for 30-40 minutes.

Vegetable casserole made from potatoes and eggplants

Grease a baking sheet with vegetable or butter. Place the cut potatoes into slices on the bottom, add salt and pepper; you can use various seasonings to enhance the taste of the potatoes. We cut the eggplants into rings and salt them a little, let them sit for about 20 minutes, then put them on the potatoes.

You can put olives cut in half on top of the eggplants, but this is optional. Then place the chopped tomatoes and cover the top with another layer of potatoes. Don’t forget to salt and pepper each new product, but don’t overdo it. The vegetables are chopped and ready to bake, all that remains is to prepare the sauce. Mix a little sour cream with mayonnaise, add a few cloves of garlic, passed through a garlic press, mix everything thoroughly and pour the contents of the mold. You can grate hard cheese on top of the casserole and place the dish in the oven for 40 minutes.

Step 1: cut potatoes and eggplants.

Take the potatoes, using a potato peeler, peel them, wash them thoroughly under running water and then cut them into thin slices on a cutting board. The thickness of each circle should be about 5mm. Place the potato slices on a plate. Since when I prepared this recipe, it was not the eggplant season, I bought quickly frozen eggplants, already cut into slices, from the supermarket. I defrosted them naturally, but not completely, because the moisture remaining in them after freezing will later give additional juiciness to the whole dish. In general, we take our frozen eggplants and put them on a plate, which we then need to place near the stove on 1-1.5 hours, defrost. Excess moisture from defrosting should then be drained. If you take fresh eggplants, you should first peel them with a potato peeler, then wash them under running water and cut them into circles on a cutting board. To let the eggplants release some juice, sprinkle a little salt on both sides of the circles. The main thing here is not to oversalt. Set aside for 15 minutes eggplants on a plate to let them release their juice.

Step 2: Place the vegetables in the pan.

Take a pre-prepared baking dish. I had a small glass rectangular mold with large walls. I washed it in advance and wiped it dry with paper napkins. Then, using a culinary brush, I greased it a little with vegetable oil. I lubricated not only the bottom, but also the walls of the mold. Now place it on the greased bottom 2/3 all chopped potatoes, sprinkle a little salt on top, as well as freshly ground pepper and various potato spices. On top of all this we now place eggplant slices, which should also be salted a little, unless of course you took frozen eggplant, like me. If you took it fresh, then you don’t need to add salt, because each circle is already a little salted.

Step 3: take the minced meat.

So, if you have it fresh, then you must definitely drain the excess water and blood that has flowed out from it and only then put it in a large bowl. It is best to use minced pork or beef, but, in principle, any kind will do. If you have it frozen, you should first defrost it. Under no circumstances should you defrost minced meat in the microwave. Yes, this is of course easier to do, and it saves time, but do not forget that in doing so you can not only ruin it, since it can cook when defrosted, but you can also easily ruin the microwave oven itself, because the smell of meat will remain in it for a long time. Minced meat should be defrosted only naturally, so to speak naturally. This means you should put it all on a plate and place it as close to the hot stove as possible on 2 hours. Provided that your minced meat is tightly wrapped in a plastic bag and you cannot easily remove it from the bag, then here you should put the wrapped mixture in a bowl, which you then need to place under running hot water. As a result, not only will it melt, but the bag will also fall freely behind. Which means you won't have to separate it for very long. Then you simply drain the melted water and blood and place the melted mince in a bowl. Now salt the minced meat in a bowl, add a little pepper, you can add some other meat seasonings and, using a spoon, begin to place the minced meat in a baking dish. Now you should distribute it over the entire surface as proportionately as possible.

Step 4: fill out the form completely.

Now let's take the olives. I took it in the package ( 200 grams), drained all the liquid from them and, if you don’t really like their taste, you can additionally rinse them under running water. Then we cut our olives into rings and place them on top of the minced meat in our form. Wash the tomato under running water, cut into circles on a board and place them in a mold in one layer on top of the olives. Then add a little salt on top. Place all the remaining potatoes on top of the tomatoes. If it is not enough, you can add some eggplant slices.

Step 5: prepare the sauce.

Now let's prepare the sauce to pour over the entire casserole. To do this, mix sour cream with mayonnaise in a deep bowl, and then squeeze a couple of peeled garlic cloves into it using a garlic press. Mix everything thoroughly with a spoon and pour it over all the vegetables in the form.

Step 6: bake the casserole.

Take any hard cheese and grate it on a coarse grater. Then spread it on top of the dish in an even layer. Preheat the oven to 200 degrees. When it warms up, place our baking dish on a baking sheet in the middle of the oven and bake the casserole in the oven for 30-40 minutes. It is very easy to check the readiness of the casserole; to do this, you should simply pierce the casserole with a knife in several places. Cooked potatoes and eggplants must be soft. Well, of course, there should be a crispy golden cheese crust on top.

Step 7: serve casserole of minced meat, eggplant, tomato and potatoes.

Remove the finished casserole from the oven, cut into portions and serve hot on the table. You can use a spatula to turn the pieces of casserole onto portioned plates, or you can take out the entire dish and decorate it beautifully and serve it on the table, right on the serving platter. The resulting casserole is not at all like ordinary French potatoes. It turns out very juicy and aromatic. The sauce with a little garlic goes great with potatoes and eggplants, and olives add a special piquancy to the whole dish! On top you can sprinkle the casserole with small sprigs of any herbs and whole olives. Bon appetit!

You don’t have to add salt and pepper to the minced meat in the bowl. You can do this by placing it on top of the eggplants.

The number of olives added to the casserole depends only on your preferences. You can cut them all 200 grams and lay them out, or you can take just a little. Many people don’t take olives at all, because they don’t eat them at all.

If there are no tomatoes, then you don’t have to add them. They are also not a very necessary ingredient in this dish.

The baking time of the casserole may vary depending on its height, as well as the thickness of the walls of the pan. The main thing is that all the vegetables are baked and not left raw, so if you think that the casserole is ready, leave it for another 10 minutes to avoid raw vegetables at the very bottom of the pan.

Many housewives don’t even realize how versatile a casserole is. It can be made not only from cottage cheese, as we are all used to. They come in potato, cabbage, meat and even eggplant varieties. When you get tired of the usual side dishes and snacks, casserole is a great way out of the situation.

A casserole of eggplant, tomatoes, meat and cheese can be both an everyday and a festive dish. Even a not very experienced chef can cook it.

Not everyone knows that eggplants are berries and not vegetables, but this does not prevent them from being the basis for a variety of hearty dishes.

The recipe described below is so simple and detailed that making an eggplant casserole with minced meat, cheese and tomatoes in the oven will not be difficult.

Advice: When choosing an eggplant, you need to take into account various factors: it should not be very large, perfectly smooth and shiny, without dents or cuts, and the stalk should not be wrinkled. Only such a fruit can be considered ripe and fresh.

Ingredients

Servings: – + 4

• eggplant 2 pcs.
• chopped meat 450 g
• potato 5 pieces.
• bulb onions 1 PC.
• olive oil 3 tbsp.
• tomatoes 3 pcs.
• salt 1 tsp
• ground black pepper 1 tsp
• hard cheese 120 g
• garlic 1 clove
• dill 2 bundles.

Per serving

Calories: 241 kcal

Proteins: 12.6 g

Fats: 12.9 g

Carbohydrates: 18.5 g

1 hour. 30 min. Video recipe Print

Prepare the eggplant: wash, cut into slices or slices. Their thickness should be approximately 1 cm. Salt and leave for a quarter of an hour. Then rinse under running water.

Grate hard cheese on a coarse grater. You will need it at the final stage of preparing the casserole.

Peel and cut the potatoes into circles. Their thickness should be approximately the same as that of an eggplant.

Finely chop the tomatoes and grate or crush the garlic.

Peel the onion and chop it. Fry it for 7 minutes using olive oil. Add tomatoes, garlic and minced meat. Continue simmering for 10 minutes over low heat, adding salt to taste and pepper if desired. Mix the ingredients.

Brush the eggplants with oil. Arrange the circles in one layer and leave in the oven for 5 minutes at 200 degrees.

Prepare a form in which the dish will be baked. It can be anything, but traditionally the casserole is prepared in a rectangular shape. Pour oil evenly onto the bottom and lubricate the walls with it. Place half of the existing potatoes in one layer, place the eggplants on it, overlapping one on top of the other. The next layer is minced meat. Top with the remaining potatoes again. Sprinkle cheese on top. It will also serve as a decoration for the casserole.

Place the pan with the ingredients in the oven for 40 minutes. Temperature - 180 degrees. The potatoes should become soft during this time. You can decorate the casserole with chopped dill, which will give off its bright aroma.

This is interesting: In ancient times, eggplants were considered dangerous to health because they cause mental confusion. And only in the 15th century this beautiful fruit became widespread on the tables of Europeans. But you really can’t eat eggplants raw, as they cause poisoning.

Bon appetit!