Spread half of the tomato-leek sauce over the eggplant.
Sprinkle half of the shredded mozzarella on top.
Add a layer of roasted potato slices.
Repeat with the remaining eggplant, sauce, and mozzarella.
Bake:
Sprinkle grated Parmesan over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Let the casserole cool slightly before serving.
Garnish with dried oregano and serve warm.
Serving Suggestions:
Serve as a main dish with a side of fresh salad.
Pair with a simple yogurt dipping sauce.
Serve as a side dish with grilled meats.
Top with fresh basil for an added burst of flavor.
Enjoy with a slice of crusty bread for a complete meal.
Cooking Tips:
If you prefer a crispier top, broil the casserole for the last 3-5 minutes of baking.
You can also add some olives to the sauce for an extra Mediterranean touch.
Be sure to press the eggplant slices to remove excess moisture for a better texture.
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