Eggplant Potato Tomato Casserole

This eggplant, potato and tomato casserole is classic comfort food I return to every year as soon as eggplants hit the markets. The combination of caramelized onions, soft potatoes and golden eggplant, all nestled under a tangy tomato sauce, brings deep satisfaction from simple ingredients. It is the kind of dish that perfumes your home and gets better with time—a perfect choice for make ahead meals or relaxed gatherings.

This was the first dish I cooked for my mother in law and even now it always brings up warm memories around the table when I serve it

Ingredients

• Eggplants: Look for ones that feel firm and glossy with tight green stems, a good sign of freshness
• Salt: Helps draw out excess moisture and mellow bitterness in eggplant wedges
• Extra virgin olive oil: Brings fruity rounded flavor and helps everything brown properly, garden fresh oil always gives the best results
• Potatoes: Yukon Gold or Desiree hold their shape well in baking, waxy types work best
• Onions: Slice thinly for a silky sweet base, the natural sugars will concentrate as they cook
• Garlic: Crushed for potency and full aroma, choose firm plump cloves
• Tomatoes or tomato passata: For the richness and acidity, peak season tomatoes or a good quality passata work wonders
• Tomato paste: Heightens the tomato flavor and thickens the sauce
• Sugar: If your tomatoes are a bit tart a pinch balances the acidity
• Salt and pepper: Always taste your sauce before baking to get the seasoning just right
• Water: To combine everything, a gentle simmer works best with filtered water
• Parsley: For finishing, seek perky vibrant green bunches for the freshest taste

Step-by-Step Instructions

Prepare the Eggplant:

Generously salt the eggplant wedges and let them rest in a colander for about 20 to 30 minutes. This step draws out moisture and any bitterness. After resting rinse well and pat very dry with a towel to prevent sogginess.

Prep the Potatoes:

While eggplant is resting peel and cut potatoes into wedges. Place them in a bowl of cold water for about 10 minutes to remove excess starch. Drain thoroughly and dry with a towel.

Prep Aromatics and Tomatoes:

Peel and slice the onions thinly for tender melting texture in the bake. Peel and crush the garlic for full flavor. Chop fresh tomatoes roughly and puree them in a food processor for a smooth sauce.

Sauté the Potatoes:

Heat a bit of olive oil in a large frying pan over medium heat. Fry the potato wedges until lightly golden on each side about four or five minutes. Layer them into your baking dish so the base is evenly covered.

Fry the Eggplant:

Working in batches add more oil as needed and fry eggplant pieces until golden and softened. Eggplant soaks up oil but resists browning when wet which is why drying is so important. Set cooked eggplant into the baking dish along with the potatoes.

Cook the Onion Mixture:

Use a little more oil and cook the onions gently until soft and translucent about five to seven minutes. Stir frequently to keep them from browning too fast. Next add garlic and cook just until fragrant about two to three minutes.

Build the Sauce:

Stir tomato paste into the onions and sauté for a couple of minutes to get rid of any raw taste. Pour in the pureed tomatoes or passata sugar salt pepper parsley and water. Bring this sauce to a boil then simmer just a minute to blend all flavors.

Assemble the Casserole:

Pour the completed tomato sauce evenly over the layers of eggplant and potato in your baking dish. Ensure the sauce seeps down through the cracks for best flavor in every bite.

Bake the Casserole:

Cover your baking tray with foil and bake at 180 degrees Celsius until the vegetables are tender about forty minutes. Remove foil and continue baking until the top is golden and the sauce thickens another fifteen to twenty minutes adding more hot water if things look too dry.

Rest and Serve:

Let your bake sit for at least ten minutes after pulling it from the oven. This lets the sauce set and intensifies all the flavors. Garnish with chopped parsley and serve with good bread or a crumble of salty feta if you like.

Eggplant is the ingredient I look forward to most in this dish—the way it soaks up the rich sauce and turns silky is unbeatable. My kids love to sneak the crispy bits of potato from the corners which always sparks a gentle competition at dinner.

Storage Tips

Let the casserole cool completely before storing. Cover the baking dish or transfer leftovers to airtight containers and keep in the refrigerator for up to four days. This dish also freezes well in portions so you can stash some away for quick weeknight meals. I find the flavors deepen after a day in the fridge and a gentle oven reheat brings it all right back to life.

Ingredient Substitutions

If you are short on fresh tomatoes opt for top quality tomato passata for a full bodied sauce. Sweet potatoes substitute beautifully for the regular potatoes lending a subtle sweetness. A dried Italian herb blend can stand in for the parsley if you have run out but always use fresh herbs if you can for brightness.

Serving Suggestions

This casserole shines as a vegetarian main served with warm sourdough or pita bread to wipe up the tomato juices. A side of crumbled feta adds a lovely salty creamy touch. For a heartier meal serve alongside a crisp green salad tossed with lemon and olive oil. Leftovers make a fantastic filling for wraps or sandwiches the next day.

Cultural Context

This dish feels deeply Mediterranean reminding me of summer evenings in Greece or Turkey where eggplants are king and olive oil is used with a generous hand. Every family has its own tweaks—some add mint or peppers and others prefer a touch of cinnamon in the sauce. The basic technique of salting then frying eggplant before baking marries old world wisdom with pure comfort.

One of my biggest lessons with this dish was patience—both with carefully frying the vegetables and letting them cool before serving. Every family gathering that starts with a bubbling pan of eggplant potato and tomato casserole ends up being about togetherness and happy full bellies.

Recipe Q&A

→ How do I keep eggplant from becoming bitter?

Salting eggplant wedges before cooking helps draw out bitterness and excess moisture. Let them rest with salt, then rinse and dry thoroughly.

→ Can I make this casserole ahead of time?

Yes, bake the vegetable medley in advance and reheat before serving. Flavors deepen and the texture remains soft.

→ What can I serve alongside this dish?

It pairs well with feta cheese, sourdough bread, or a simple green salad to balance the richness.

→ Can I use passata instead of fresh tomatoes?

Absolutely. Either use fresh, blended tomatoes or tomato passata for a smooth, rich sauce.

→ Are there alternatives for parsley in this casserole?

You can also use fresh basil or oregano for a slightly different herbal note.