Potato Eggplant Casserole Recipe

This hearty Potato Eggplant Casserole is a flavorful and satisfying vegetarian masterpiece! The perfect blend of creamy potatoes, tender eggplant, and juicy tomatoes creates a dish that's both comforting and surprisingly elegant. Originally found on VegWeb.com, this recipe was a cornerstone of our meatless menu transition – and we know it will become a family favorite for you too. Easily adaptable to include ground beef or turkey for a heartier meat-lover's version. Get ready for a taste sensation!

Prep Time 20 mins
Cook Time 90 mins
Calories 301.8 kcal
Protein 33g
Rating 4.5 (2 Reviews)
Potato Eggplant Casserole 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potato Eggplant Casserole

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How to Make Potato Eggplant Casserole

  1. Preheat oven to 375°F (190°C).
  2. Peel and dice the potatoes into 1-inch cubes. Peel and dice the eggplant into similar-sized cubes.
  3. Sauté the onion and garlic in olive oil until softened (about 5 minutes).
  4. Add the diced potatoes and eggplant to the pan. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
  5. Stir in the crushed tomatoes, tomato paste, soy crumbles (or ground meat), oregano, basil, salt, and pepper. Cook for another 2-3 minutes.
  6. Pour the mixture into a greased 9x13 inch baking dish.
  7. Bake for 60-75 minutes, or until the potatoes are tender and the top is lightly browned.
  8. Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

47g

Fat

12g

Carbs

12g