Keto Dinner | Eggplant – Potato Casserole Gratin with Feta and Mozzarella

This Eggplant – Potato Casserole Gratin with Feta and Mozzarella was inspired by my Cypriot recipe Vazania (melitzanes) Giahni (stewed eggplants) which is a stove top stew and combined the ingredients to make this delicious eggpant casserole.

Eggplants (aubergines) are now seasonal and combined with potatoes and cheese makes this a delicious summer meal.  The secret of this dish is the addition of potatoes which suck up all the deliciousness of the sauce, which make it irresistible.

We usually serve our “ladera” dishes accompanied by feta, so I thought why not add it in the dish.  It happened that I had some mozzarella to add on top but you can use any other cheeses which melt, such as kasseri or graviera.   The crust created on top will remind you of pizza.

In Ukraine, where I grew up, eggplants are crazy popular. We used to grow eggplants and as soon as they were ready to be picked, we loved incorporating them in appetizers, stews and make so popular in Ukraine and other post-Soviet countries Eggplant Caviar.

Eggplant – Potato Casserole Gratin with Feta and Mozzarella

Yield: 6 

Prep time: 35 Minutes

Cook time: 45 Minutes

Ingredients:

• A pinch of oregano
• 1 cup water
• 150 grams feta cheese, crumbled
• 200 grams mozzarella cheese
• 1 organic vegetable bouillon
• 4 large basil leaves, finely chopped
• Salt and pepper
• 4 medium potatoes, cut into ½ cm slices (4 – 5 slices, depending on the size of the potato)
• 4 tsakonikes (Japanese type) eggplants, partly peeled and cut into three slices
• 1/2 cup olive oil, divided
• 2 red onions, one finely chopped and the other cut into slices
• 1 clove garlic, finely chopped
• 500 grams fresh tomatoes, peeled and pureed or 500 grams tomato passata
• 1 tbsp tomato paste

Instructions:

1. First, Grate the tomatoes or score them with an X on the bottom and put them in boiling water for 2 – 3 minutes. Put them in cold water, peel and purée them.
2. Second, Heat 1/3 of the olive in a non-stick frying pan and fry the potatoes on both sides, in batches.
3. Next, Remove on kitchen paper.
4. There will be some leftover olive oil so remove it in a metallic bowl and leave just about 1 tbsp olive oil in the frying pan.
5. Fry the eggplants on one side, brush them on top with a little bit more olive oil and fry on the other side as well. Continue with remaining eggplants adding a tablespoon olive oil each time and brushing them before turning them over.
6. Preheat over to 180o C / 350o F.
7. Add the remaining olive oil and sauté the onions until translucent. Add the garlic and sauté for a few minutes, to soften but not brown.
8. Add the grated tomatoes, salt, pepper, oregano, vegetable bouillon and basil. Clean your food processor with 1 cup water, which add to the sauce and cook for 10 - 15 minutes.
9. Layer the potatoes in a 32 x 23 x 6 cm baking dish and sprinkle some salt and pepper. (Be cautious with salt as feta is salty). Crumble the feta on top of the potatoes.
10. Add a layer of eggplants and lightly season with salt and pepper. If you have leftover potatoes and eggplants, you can add them in another layer, on top.
11. Pour the tomato sauce on top to cover the eggplants and potatoes.
12. Bake for 30 minutes or until a fork inserted into a potato is pricked easily.
13. Remove from the oven, sprinkle mozzarella on top to cover the sauce and bake for 10 more minutes or until the cheese melts.
14. Turn on the grill for a few minutes, until the cheese forms a brown crust.
15. Serve warm or cold.

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