Casserole with eggplants and tomatoes in the oven. Eggplant casserole with minced meat and tomatoes in the oven Potato casserole, eggplant with tomatoes and peppers

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.

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!

If you love vegetable casseroles, then you will love this recipe. Eggplants with tomatoes, in a delicate sour cream filling and with a cheese crust.. it cannot be tasteless!! You can make the casserole a little higher in calories by using mayonnaise instead of sour cream; you can also add onion rings to the casserole, if desired.

We will prepare the ingredients for preparing a casserole with eggplants and tomatoes in the oven according to the list, there are not many of them.

Wash the eggplant and cut into thin slices. Place the eggplant pieces in a bowl and season generously with salt. Leave the eggplants in salt for 10-15 minutes, they will give up their bitterness. Squeeze out any bitterness from the eggplants, rinse under running water and dry with paper towels.

Wash the tomatoes and cut them into slices, a little thinner than the eggplants.

Grease a baking dish with vegetable oil - bottom and sides. Place tomato and eggplant slices in the pan, alternating.

Chop the dill with a knife and sprinkle it over the vegetables.

Mix salt and pepper in a bowl and press the garlic through a press.

Place the filling on top of the vegetables and use a spoon to spread it into an even layer.

Grate the hard cheese on a medium grater.

Sprinkle the top of the casserole with cheese. Cover the casserole dish with foil and place in an oven preheated to 170 degrees C for 30 minutes. Remove the foil and bake for another 10 minutes to obtain a golden brown crust.

Oven-baked casserole with eggplant, tomatoes and cheese is ready for tasting!

During the summer season, housewives try to diversify the options for preparing zucchini or eggplant. Original delicious dishes made from these vegetables are casseroles with the addition of tomatoes, potatoes, minced meat and other ingredients. They can be served as an independent snack or as a side dish for meat, pasta or cereals.

How to make eggplant casserole

If you follow a number of simple rules and the right combination of ingredients, preparing a vegetable casserole is very simple. An important condition is the preliminary preparation of the blue ones to remove from them excess substances that give the vegetable a bitter taste. To do this, after cutting, they are thoroughly salted and left under pressure until the brown juice is released. Other important conditions for preparing vegetable casseroles are:

adding cheese, tomato or white sauce to make the finished casserole juicier;
strict adherence to the recommended temperature and cooking time so as not to dry out the finished dish;
cutting the main ingredients into pieces of approximately the same size.

Eggplant casserole recipe

The blue ones go well with minced meat and chicken, tomatoes, onions and bell peppers. When preparing eggplant dishes, you should add garlic, parsley, dill or cilantro, pepper and other spices. Most casseroles do not lose their great taste after cooling, so they can be served as a cold appetizer.

With tomatoes and potatoes

Time: 40 minutes.

Calorie content of the dish: 160 kcal/100 g.
Purpose: for garnish.
Cuisine: European.
Difficulty: medium.

Casserole with eggplants and tomatoes with potatoes can be served as a side dish for meat and poultry, or as an independent second course. Hard cheese can be replaced with soft cheese (mozzarella, feta cheese, Adyghe cheese). All vegetables in this recipe are cut into thin slices 5 mm thick; the dish is prepared quickly and has an extremely delicate taste.

Ingredients:

eggplant – 2 pcs.;
young potatoes – 3 pcs.;
tomatoes – 2 pcs.;
garlic – 4 cloves;
hard cheese – 120 g;
greens – 40 g;
vegetable oil – 1 tbsp;
butter – 20 g;
flour – 2 tbsp;
salt, spices, paprika - to taste.

Cooking method:

Prepare the vegetables: wash thoroughly, peel the potatoes, cut into slices.
Grease a baking dish with butter. Place the chopped potatoes, lightly salt and pepper, and place in the oven preheated to 180°C for 15 minutes.
Wash the eggplants, cut into slices and kept under pressure, fry a little in olive oil on both sides, rolling each piece in flour.
Chop the tomatoes, mash the garlic using a garlic press, finely chop the herbs, grate the cheese using a coarse grater.
Remove the pan from the oven. Place a layer of eggplant on the potatoes, sprinkle with garlic and some cheese, and season. Place a layer of tomatoes on top, sprinkle with remaining cheese and herbs.
Place the formed casserole in the oven for 20 minutes.

With minced meat

Time: 90 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 120 kcal/100 g.
Cuisine: Russian.
Difficulty: medium.

Eggplant casserole with minced meat is a hearty, tasty second course that goes well with stewed (or grilled) vegetables, salads, spaghetti or fried potatoes. In the summer season it can be served separately, without a side dish or appetizers. It is better to prepare minced meat yourself: from beef, not very fatty pork or lamb, chicken or turkey.

Ingredients:

eggplants – 400 g;
beef tenderloin – 300 g;
tomatoes – 150 g;
onion – 100 g;
hard cheese – 120 g;
dill or other greens – 40 g;
vegetable oil – 1 tbsp;
salt, spices - to taste.

Cooking method:

Scroll the meat through a meat grinder, fry with finely chopped onion in vegetable oil over high heat for 15-20 minutes. At the end, add salt and spices.
Wash the vegetables, cut the eggplants into equal circles no more than a centimeter thick, add salt, and place under a press for a few minutes. Then rinse, dry, fry on both sides in oil until golden brown.
Peel the tomatoes (after scalding them with boiling water), chop them into a pulp, mix with grated cheese and finely chopped garlic.
Place the prepared ingredients in a baking dish in layers as follows: half the eggplants – minced meat – half the tomato-cheese mixture – eggplants – tomato-cheese mixture (see photo). Sprinkle with herbs and grated cheese on top. Place the casserole in the oven and bake at 180°C for 40 minutes.

With pasta

Time: 90 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 190 kcal/100 g.
Purpose: for garnish.
Cuisine: European.
Difficulty: medium.

For eggplant casserole with pasta, it is better to use hard pasta such as penne (tubes) or tortiglioni (spirals). The dish turns out to be satisfying and high-calorie, so it is served without additional snacks or with a light salad. You can use sour cream or mayonnaise as a sauce for greasing the casserole, and replace fresh tomatoes with tomato paste.

Ingredients:

medium-sized eggplants – 550 g;
pasta – 300 g;
tomatoes – 2 pcs.;
onion – 100 g;
hard cheese – 120 g;
garlic – 5 cloves;
sour cream – 4 tbsp;
vegetable oil – 2 tbsp;

Cooking method:

Boil pasta in salted water until half cooked.
Finely chop the onion and garlic, cut the eggplants and tomatoes into small cubes.
In a very hot frying pan, sauté the onion until golden brown, add the eggplants and tomatoes, simmer, covered, for 20 minutes. Remove from heat, add salt, garlic, seasonings, stir.
Grease the baking dish with vegetable oil. Place pasta and stewed vegetables on top. Grease the casserole with sour cream, sprinkle with grated cheese. Bake for 20 minutes at 180°C.

With rice

Time: 90 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 200 kcal/100 g.
Purpose: main dish.
Cuisine: Russian.
Difficulty: high.

Rice goes great with eggplant. A casserole based on these ingredients resembles Greek moussaka in taste - it is very satisfying and can be served as an independent dish. For filling, this recipe suggests preparing bechamel sauce; if desired, you can replace it with sour cream or mayonnaise, slightly diluted with water. Spices and herbs are selected according to taste; coriander and basil go well with eggplant.

Ingredients:

long grain rice – 150 g;
egg – 1 pc.;
medium eggplants – 3 pcs.;
large tomatoes – 2 pcs.;
bell pepper – 1 pc.;
onion – 100 g;
hard cheese – 120 g;
garlic – 5 cloves;
greens – 30 g;
adjika – 2 tbsp;
vegetable oil – 2 tbsp;
milk – 300 ml;
flour – 2 tbsp;
butter – 30 g;
salt, black pepper, spices - to taste.

Cooking method:

Wash and boil the rice until done. Drain off the remaining water, add the egg, stir.
Chop the onion, cut the peppers and tomatoes into small slices, and chop the garlic.
Wash the eggplants, cut into thick slices, add salt, press for 15 minutes, rinse, cut into cubes, fry in oil for 20 minutes.
Lay out the rest of the vegetables, pour half a glass of water, simmer under the lid until the liquid evaporates.
Add garlic, adjika, spices.
Prepare the sauce - fry the flour over high heat for a minute, stirring constantly. Add butter and milk, stir without removing from heat until the mixture thickens (for 2-3 minutes). Salt and add spices (for example, coriander or nutmeg).
Place 2/3 of the rice in a greased baking dish, top with the vegetable mixture, then another layer of rice. Pour the sauce over the casserole and sprinkle with grated cheese. Bake for 15-20 minutes at 180°C.

With chicken breast

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 160 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty: easy.

Easy to prepare and delicious, chicken breast casserole with eggplant is prepared with a minimum of additional ingredients and spices. Baked potatoes, warm salads, boiled rice or pasta are suitable as a side dish. The dish can be served hot or cold as a light dinner or main course.

Ingredients:

chicken breast – 250 g;
tomatoes – 2 pcs.;
hard cheese – 80 g;

Cooking method:

Prepare the food - wash the meat and vegetables. Cut the eggplants lengthwise into thin slices, cut the chicken breast the same way, beat it a little, sprinkle with salt and black pepper. Cut the tomatoes into thin slices, finely chop the garlic.
Lightly fry the eggplants (until golden brown) on both sides.
Place a layer of fried vegetables on a greased baking sheet, sprinkle with herbs and garlic. Cover with chicken breast, on top - another layer of eggplant, tomatoes, herbs with garlic, grated cheese.
Bake the casserole in the oven for 20 minutes at 180°C.

Vegetable

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 110 kcal/100 g.
Purpose: for garnish.
Cuisine: European.
Difficulty: easy.

Vegetarian vegetable casserole with eggplant and other vegetables is called "ratatouille" or "quiche" depending on the ingredients and the way the vegetables are cut. The dish turns out very aromatic, tender, and is prepared with different dressing options.. Served as a hot side dish for meat dishes, in combination with rice or pasta, or as an independent cold appetizer.

Ingredients:

medium-sized eggplants – 2 pcs.;
small milk squash – 2 pcs.;
tomatoes – 5 pcs.;
onion – 1 pc.;
bell pepper – 2 pcs.;
hard cheese – 80 g;
vegetable oil (olive) – 1 tbsp;
salt, black pepper - to taste.

Cooking method:

Cut the eggplants into slices, add salt, and leave under pressure for 15 minutes.
Wash two tomatoes, zucchini and peppers, cut into medium-thick slices.
Prepare the dressing - peel the remaining tomatoes, beat with a blender, and grind through a sieve. Finely chop the onion and sauté over high heat until golden brown. Add tomato mixture, salt and pepper. After the mixture boils, reduce the heat and simmer it under the lid for 7-10 minutes.
Pour some of the sauce into the baking dish, and then place the chopped vegetables on the edge, overlapping, alternating with each other. Pour in the remaining tomato dressing, sprinkle with cheese, and place the casserole in an oven preheated to 180 degrees for 40-60 minutes.

Video

Casserole with eggplants, tomatoes and potatoes is quite quick to prepare, has a great taste and is easy to prepare. Most often I serve this casserole as a side dish for meat dishes, but during the vegetable season I cook it for myself as an independent dish, especially in the summer, when I don’t really want meat on hot days. If you replace regular hard cheese with Adyghe or mozzarella, you will get a completely different tasting dish and no less tasty than this.

To prepare a casserole with eggplants, tomatoes and potatoes, prepare the ingredients according to the list. Wash the vegetables and dry with paper towels.

Peel the potatoes, cut into thin slices. Lightly grease the baking dish with butter.

Place the potatoes in a baking dish.

Salt and pepper the potatoes, place a couple of pieces of butter on top. Preheat the oven to 180 degrees, cook the potatoes for 15 minutes. Do not turn on the convection, we don’t need a crispy crust.

While the potatoes are cooking, we need to cook the eggplants, otherwise they may become rubbery in the finished dish. Cut the eggplant into slices, roll in flour, fry for 1.5 minutes on both sides in a small amount of vegetable oil.

Place the eggplants on the potatoes, add a little salt and pepper.

Sprinkle a layer of eggplant with grated hard cheese.

Cut the tomato into slices and place it on a layer of cheese.

We also sprinkle the tomatoes with a layer of grated cheese and put them in the oven for another 15 minutes.

Serve the finished casserole with eggplants, tomatoes and potatoes as a side dish or as an independent dish.