Cheesy Mashed Potato and Eggplant Casserole

  • Difficulty: Medium
  • one hour and 25 minutes
  • 6 servings
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.

Ingredients Needed for Cheesy Mashed Potato and Eggplant Casserole

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

How to Cook Cheesy Mashed Potato and Eggplant Casserole

  1. 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. Add the boiled potatoes and the remaining oil to a bowl. Season with salt and pepper. Add the heavy cream and mash them.
  3. Add the parmesan and active dry yeast. Mash more until even and smooth.
  4. Cover the bowl with plastic paper. Refrigerate for 15 minutes.
  5. 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. Layer the cooked eggplant cubes on top. Cover with the cheese slices.
  7. Form the remaining mashed potatoes into balls. Place them on top of the cheese. Finally, top everything with grated cheddar.
  8. Bake for 45 minutes at 360⁰F/180⁰C. Serve garnished with spring onion.

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