Eggplant Casserole
6 servings
40 minutes
Eggplant casserole is a traditional Greek dish that combines tender layers of eggplant, potatoes, and tomatoes baked under a fragrant cheese-egg sauce. This dish resembles moussaka but differs in its simplicity of preparation and light flavor. The eggplants give it a velvety texture, while nutmeg in the sauce adds a warm spicy note. It is perfect as a standalone dish or as a side to meat. Greeks love eggplant casserole for its harmonious blend of fresh vegetables and rich creamy taste. The finished casserole is golden and appetizing, and its aroma whets the appetite. It is best served warm with crusty bread and a glass of white wine.
1
Slice the eggplants, potatoes, and tomatoes into rounds. Salt the eggplants and fry them in vegetable oil on both sides, boil the potatoes in salted water for 3 minutes.
- Eggplant: 3 pieces
- Potato: 4 pieces
- Tomatoes: 3 pieces
- Vegetable oil: 2 tablespoons
2
Place all the vegetables in a deep skillet greased with oil, sprinkling each layer with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Mix eggs with milk and grated cheese, season with grated nutmeg, and pour this mixture over the vegetables. Bake in the oven.
- Chicken egg: 2 pieces
- Milk: 0.5 glass
- Cheese: 100 g
- Nutmeg: 1 teaspoon
