Potato and eggplant bake recipe

Potato and Eggplant Bake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This potato and eggplant bake recipe is a delightful combination of flavors and textures. With tender slices of potato and creamy eggplant layered together, this dish is perfect for a comforting meal. The recipe is easy to follow and requires minimal ingredients, making it a quick and satisfying option for any occasion. Whether you're a vegetarian or simply looking for a delicious side dish, this bake is sure to impress.

Keywords: potato, eggplant, bake, recipe, vegetarian

Potato and eggplant bake recipe details

Potato and eggplant bake recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

3 large	potatoes
2 clove(s)	garlic, chopped
2 large	eggplants
1 jar(s)	tomato sauce, Arrabiata
20 g	butter
2 tbsp	flour
500 ml	milk
	salt and pepper
	nutmeg
150 g	goat’s cream cheese
50 g	Pizza cheese, grated
	oilspray

Instructions

Grease a square oven proof form. Cut the eggplants into slices and spray them with oil spray, divide them in the form and bake them in the oven at 180°C for approximately 40 minutes.

For the Béchamel sauce: In a saucepan melt the butter, add the flour and whisk until the flour and butter are a lump. Add the milk and whisk until the sauce thickens. Then add the goat`s cheese, season and mix well.

Slice the potatoes with a cucumber slicer.

Now layer the bake: first add some Arrabiata sauce and Béchamel sauce. Add a layer of potatoes, some chopped garlic and some seasoning, then a layer of eggplants. Repeat, the last layer should be Béchamel sauce. Sprinkle with grated cheese and bake for 1 hour at 180°C.


Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr 40 min
Grade of difficulty:
medium
Calories per portion:
n/a