Eggplant (Aubergine) & Potato Bake | Crispy, Cheesy Italian Recipe

Buonasera and welcome to TortellinoTime, your go-to channel for authentic Sicilian and Italian recipes. Today’s dish is a delicious Kid-Friendly Eggplant and Potato Bake that uses fresh vegetables like eggplant (also known as aubergine) and potatoes, alongside classic Mediterranean flavors like capers, sun-dried tomatoes, and oregano. This recipe is perfect as a vegetarian main or side dish, with layers of crispy potatoes and golden, cheesy eggplant. Follow along to see how you can make this comforting, kid-approved dish in your own kitchen. And don’t forget to subscribe for more Sicilian and Italian recipe inspiration.

Key Chapters with Timestamps:
00:00 – Preparing the Eggplant (Aubergine)
00:22 – Prepping the Potatoes
01:11 – Cooking the Leek and Making the Sauce
01:37 – Adding Capers and Sun-Dried Tomatoes
02:37 – Assembling the Eggplant and Potato Bake
04:18 – Baking and Final Touches
04:40 – Serving Suggestions and Final Thoughts

Ingredients List:
600g eggplant (aubergine)
500g potatoes
Olive oil (for drizzling)
Salt
1 tsp oregano
1 tsp sweet paprika
1 medium leek
150ml tomato passata
1 tbsp capers (drained but not washed)
5-6 sun-dried tomatoes
250g fresh mozzarella (grated)
Parmesan cheese (for topping)

Cooking Instructions:
Start by slicing the eggplant (aubergine) diagonally to give it a nice presentation. Place the slices in a baking tin lined with parchment paper, drizzle with olive oil, and brush it evenly across the surface. Sprinkle a pinch of salt on top.

For the potatoes, peel and slice them evenly, then drizzle with olive oil and season with a pinch of salt, oregano, and sweet paprika. Spread them across another baking tray without overlapping the slices. Bake both the eggplant and potatoes at 180°C for 20 minutes.

While they bake, prepare the sauce by slicing the leek into half-moons and frying it gently in olive oil until soft. Add tomato passata and a splash of water to the pan. For a burst of flavor, toss in some capers and sun-dried tomatoes. These ingredients can be optional based on your family’s taste, but they add a lovely Mediterranean twist to the dish.

Now it’s time to assemble the bake. Layer half of the roasted eggplant (aubergine) at the bottom of an oven dish, followed by half of the sauce. Add a layer of roasted potatoes, and sprinkle with grated mozzarella. Repeat the layers, finishing with the remaining potatoes and a generous sprinkle of Parmesan. Bake for another 20 minutes until the top is golden and bubbly. Serve hot as a main dish or alongside a fresh salad. Buon appetito!

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