Greek Eggplant and Potatoes

Name: Greek Eggplant and Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Greek, European, Mediterranean
Ingredients: ½ cup olive oil; 1 yellow onion, chopped; 5 cloves garlic, finely chopped; 15 ounce crushed tomatoes; ½ bunch fresh parsley, finely chopped; Kosher salt; 2 eggplants, sliced into ½ inch rounds; 6 large Yukon gold potatoes, peeled and sliced into ¼” rounds; ½ cup olive oil; 2 teaspoons dried oregano; Kosher salt; black pepper

5 steps

Prep:20minCook:45min

This is amazingly good, it's a nice simple recipe for a busy night and the tomatoes cook down to give it a pasta-like taste in some ways.

Updated at: Thu, 17 Aug 2023 13:06:04 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories670.7 kcal (34%)

Total Fat29.8 g (43%)

Carbs95.7 g (37%)

Sugars19.2 g (21%)

Protein12.2 g (24%)

Sodium473.2 mg (24%)

Fiber20.6 g (73%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupolive oil

1yellow onion

chopped

5 clovesgarlic

finely chopped

15 ouncecrushed tomatoes

0.5 bunchfresh parsley

finely chopped

kosher salt

2eggplants

sliced into 1/2 inch rounds

6Yukon gold potatoes

large, peeled and sliced into 1/4” rounds

½ cupolive oil

2 teaspoonsdried oregano

kosher salt

black pepper

Instructions

Step 1

Preheat the oven to 400 degrees.

Step 2

In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent, about 5 minutes. Add the crushed tomatoes and parsley and stir in. Add a lid, turn the heat to low and simmer while you prepare the vegetables.

Step 3

On a bare sheet pan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil. Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.

Step 4

Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes. Drizzle the potatoes with olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.

Step 5

Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.