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Eggplant and Potato Bake

This is a versatile dish and and is easy to make. You can use a variety of vegetables to ring the changes and add meat or leave it out depending on your preference. Increase the amount of cheese to taste. For more than 2 servings just increase the amounts. I don't like to eat meat every day so this is a good filling alternative.


  • 1 large eggplant

  • 1 large potato

  • 1 medium onion

  • 150 g Parmesan cheese

  • 150 g Mozarella cheese

  • Freshly ground pepper to taste

  • Freshly ground rock salt to taste


  • 1.

    Slice the eggplant thinly

  • 2.

    Slice the potato thinly

  • 3.

    Slice the onion thinly

  • 4.

    Grate the parmesan cheese

  • 5.

    Cut the mozarella cheese in slices

  • 6.

    In an ovenproof dish place a layer of potato, then a layer of onion followed by a layer of eggplant and a layer of parmesan. Alternate the layers till the dish is full and finish with the mozarella cheese. Season each layer lightly with salt and pepper.

  • 7.

    Bake for 45 minutes at 180 degrees.


You could add sliced tomato and zucchini and if you want meat, some bolognaise sauce

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