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Eggplant and Potato Casserole PDF Print E-mail


Adapted from a recipe by KosherEye Friend, Mrs. Naghi

Our KosherEye Friend, Mrs. Naghi, shared her vegetarian Eggplant and Potato Casserole recipe.  The onions, potatoes, and eggplant are browned prior to assembling in layers in a large baking dish. Topped with a tomato/lemon sauce, the flavors bake and blend to create a tasty dish. Great as an entree or as a side dish.


2 medium eggplant
2 large tomatoes
4 large red potatoes
1 large onion
1 can tomato sauce
2 Tbsp of lemon powder or 4 Tbsp lemon juice
1 clove garlic, minced
1 teaspoon black pepper, salt. paprika


Wash eggplant. Cut into 1-inch slices. Salt the slices for 1 hour to get out bitterness, wash and drain. Lay slices across sheet plan, brush with oil, and broil until light brown.

Wash potatoes and slice into 1-inch slices. Layout on baking sheet, brush with oil and broil until light brown.

Slice onion 1-inch and deep fry until golden. Pull from oil, and strain extra oil.

In a large baking pan, spread all of the onion on the bottom of the pan. Then layer half of the potatoes, and sprinkle with salt and paprika. Then spread a layer of eggplant. Then sprinkle the remaining potato on top. Sprinkle with salt and paprika. Then layer sliced tomatoes.

Mix tomato sauce, lemon powder (or lemon juice), garlic, pepper, salt and 1 cup of water, and pour over the vegetables.

Bake on middle rack at 350 degrees for 45 minutes.


Recipes: Vegetarian, Eggplant, Parve, Kosher

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