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Cheesy Mashed Potato and Eggplant Casserole

Get ready for an extra-cheesy casserole with 3 types of cheese just waiting to do their stretchy thing. The gooey cheddar topping also hides mashed potato balls and eggplant cubes all laying together with the cheese on a bed of more mashed potatoes.
Get ready for an extra-cheesy casserole with 3 types of cheese just waiting to do their stretchy thing. The gooey cheddar topping also hides mashed potato balls and eggplant cubes all laying together with the cheese on a bed of more mashed potatoes.

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Ingredients

4 tablespoons of vegetable oil
1 large eggplant, cubed
salt
pepper
4 medium potatoes, boiled
3 tablespoons of heavy cream
1 cup parmesan, grated
1 teaspoon active dry yeast
8 ounces of cheese, sliced (8 large slices)
½ cup cheddar, grated
1 spring onion, chopped

Ingredients

Steps

1
Done

Heat 1 tablespoon of vegetable oil in a skillet over low heat and add the eggplant. Season with salt and pepper. Cook and stir until softened.

2
Done

Add the boiled potatoes and the remaining oil to a bowl. Season with salt and pepper. Add the heavy cream and mash them.

3
Done

Add the parmesan and active dry yeast. Mash more until even and smooth.

4
Done

Cover the bowl with plastic paper. Refrigerate for 15 minutes.

5
Done

Coat a 9-inch diameter baking dish with a very thin layer of oil using a cooking spray. Add a layer of mashed potatoes and spread it evenly using 1/2 of the whole quantity.

6
Done

Layer the cooked eggplant cubes on top. Cover with the cheese slices.

7
Done

Form the remaining mashed potatoes into balls. Place them on top of the cheese. Finally, top everything with grated cheddar.

8
Done

Bake for 45 minutes at 360⁰F/180⁰C. Serve garnished with spring onion.

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Nutritional Chart

367 kcal
Calories
23 g
Protein
16 g
Fat
35 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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