Looking for an easy meal to feed the whole family? Are you also sometimes stumped on what to make for lent or meat-free weekdays? This super easy Vegan Eggplant Potato Casserole will be a family favourite in no time! The juicy tomatoes in this dish will make even meat eaters want to taste it.
Vegan Eggplant and Potato Vegetarian Bake
This dish is super easy to prep and make. You will just need your ingredients on hand like eggplant, tomatoes, and onions.
There are so many benefits to eggplant and I love including it in my vegetarian meals so often that my family gets sick of it!
Here are just some benefits of eggplant.
Eggplant has several potential health benefits, including:
High in antioxidants: Eggplant contains antioxidants such as nasunin, which can help protect cells from damage caused by free radicals.
May improve heart health: The fiber and potassium in eggplant can help lower blood pressure and reduce the risk of heart disease.
These vegetables may help with weight management: Eggplant is low in calories and high in fiber, which can help with weight management.
May have anti-inflammatory effects: Eggplant contains compounds that may help reduce inflammation in the body, which can lower the risk of chronic diseases such as cancer and heart disease.
Eggplants may have brain-protective properties: Nasunin, the antioxidant found in eggplant, is known to cross the blood-brain barrier, thus it may have potential to protect brain cells from damage.
Eggplant potato and tomato casserole
Eggplant recipes are always a hit as a side dish or a main dish.
This casserole dish works great for leftovers and for the next day.
I would also use parchment paper if you’re planning on doing less washing up. That saves me a lot of time!
Tips for cooking the casserole
If you have issues with tomato sauce, I could add less tomatoes and the dish would still taste great.
Make sure you keep the heat on medium heat in the large skillet when cooking this dish. Add the tomato paste while adding the tomato cans to make the sauce.
Once you have added a single layer, add the next layer on top. I like to work in one casserole dish so I have less washing up to do.
You can also replace potatoes with sweet potatoes. And you can add the tomato mix to the food processor if you prefer but I hardly ever use it and it works out just fine.
I like to also add a pinch of salt with some lemon juice at the end to bring out more flavor.
This dish stores great in an airtight container in the fridge. Be sure not to make the slices of eggplant thick slices.
You want thinner slices in the baking dish and the layer of eggplant slices should be made to drink up the cup of sauce once included.
Why are casseroles so easy to make?
I love casseroles and this dish is no stranger to a quick and easy meal. I often find that the simplest meals are most often the ones that are winners.
The whole family enjoys them and they are favorites for a reason.
Casseroles are considered easy to make for a few reasons:
One-pot cooking: Casseroles are typically made in one dish, which means less clean up and fewer pots and pans to wash.
Casseroles also have versatile ingredients: Casseroles can be made with a variety of ingredients, such as meats, vegetables, and grains, which makes them a great option for using up leftovers or incorporating a variety of foods into a meal.
Easy preparation: Many casseroles can be prepared in advance and then baked in the oven, which makes them a convenient option for busy weeknights or entertaining.
Can be made ahead: Casseroles can be made ahead of time, kept in the refrigerator or freezer, and then baked when ready to eat.
Simple cooking method: Casseroles often involve combining ingredients and baking them in the oven, which is a simple cooking method that doesn’t require a lot of attention or skill.
Eggplant Potato Gratin
This simple dish can be made with simple ingredients you likely have on hand.
Eggplant, potatoes, onions and tomatoes.
So simple! Read on how to make it below!
- 600g cherry tomatoes quartered
- 1 brown onion finely diced
- 3 gloves garlic grated
- Olive oil
- Salt to taste
- 6 large potatoes peeled and sliced into 2cm thick slices.
- 5 eggplants peeled and sliced into 4 cm thick slices.
- Bake eggplants in a tray with olive oil drizzled om them until soft and brown in color.
- Fry the potato, and place 1 even layer on top of eggplant.
- Place oil and onion in a pan and fry until translucent. Add garlic and stir for 1 min until fragrant then add the tomatoes. Cook down for approx. 15min or until thick chunky sauce forms. Add salt to taste.
- Place tomato relish on top of tomatoes and eggplant.