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Ingredients:
1 eggplant, sliced (about 2 cups or 300 g)
1 medium potato, sliced (about 1 1/2 cups or 250 g)
Olive oil (2-3 tablespoons)
Salt and pepper to taste
1 teaspoon sweet paprika
1 teaspoon dried oregano
60 g tomato paste (about 1/4 cup)
200 g mozzarella, grated (about 2 cups)
1/2 leek, sliced (about 1/2 cup)
1 tablespoon capers
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup Parmesan cheese, grated
1 teaspoon dried oregano for garnish
Preparation of eggplant and potatoes:
Preheat oven to 200°C. Cut eggplants into rounds, sprinkle with salt and let rest for 15-20 minutes to allow them to lose moisture. Dry with absorbent paper. Slice the potatoes, drizzle with olive oil and season with salt, pepper, paprika and dried oregano. Toss to coat.
Roasted vegetables:
Divide the eggplant and potato slices on separate baking sheets.
Roast the potatoes for 15-20 minutes or until tender and golden brown.
Roast the eggplant for 20-25 minutes or until tender and golden brown. Remove from the oven and set aside.
Make the sauce:
Heat the olive oil in a pan over medium heat.
Add the leek and cook until soft.
Add the tomato paste, capers and chopped sun-dried tomatoes. Season with salt, pepper and oregano. Cook until hot.
Assemble the casserole:
Place half of the roasted eggplant slices on a baking sheet, spread with half of the sauce and sprinkle with half of the grated mozzarella. Add a layer of roasted potato slices and repeat with the remaining eggplant, sauce and mozzarella.
Baking:
Sprinkle with grated Parmesan cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly.
Serving:
Let cool slightly before serving. Garnish with dried oregano.
Serving tips:
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