Cheesy Eggplant, Potato And Fennel Bake

TOP Reviews:

Exactly what I was looking for and very delicious! When I was compiling the layers I realized I did not have enough eggplant and popped some more cut up slices in the microwave for 5 minutes–it was just as yummy as the ones done in the oven. BTW the salting does not need to be done on eggplant prepared like this. You are not drawing out the moisture–salting is to take out the bitterness. A step that I no longer bother with anymore anytime I prepare eggplant. But then, I love it! Thanks for sharing!

I’ve tried three or four different types of eggplant casseroles in the past and this is the first recipe that earned a “This is a repeat” from my husband. First, don’t try this recipe with only one eggplant, you really do need two. Second, I had more luck leaving the peel on…it meant less burnt slices from the oven and a meatier texture of the final product. The slices do easily burn, you have to start keeping a close watch after 15 minutes. I used pasta sauce instead of the tomato sauce/spices, but did add a little extra basil and oregano to taste. I LOVE that this recipe doesn’t require “sweating” the eggplant slices or breading/frying the slices…SO much work, not to mention we’re trying to do low-carb right now, and this recipe fit the bill. I’ve made it twice now and it’s earned a place in the menu rotation…no small feat!

Like it alot but if you do the salting to draw out moisture, make sure you rinse VERY WELL. Tad salty because I didn’t rinse well enough. Next time I’ll get it right.

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I wanted something easy and delicious and this recipe filled that need. I cut the recipe in half as there are only the two of us at home, but next time will make the full recipe and freeze some of it. My husband agreed it was simply delicious. I love the fact that the eggplant was baked rather than fried.

This recipe is just what I was looking for since my garden is generating eggplant like crazy. I doubled all of the ingredients to make two casseroles, baking the slices on a parchment lined sheet pan, overlapping slightly. I also used my home-canned Italian tomato sauce, so left out the herbs. Other than that, followed the recipe exactly, baked one dish and froze the other. It was a real treat, simple and delicious. I expect the frozen dish to be just as good. Thank you, I will make this again.

This was excellent! A great main dish that fills you up and has minimal calories and carbs–perfect for my weight reduction goal. I made it just as described, no deviations. Thanks!

First attempt at Eggplant Parm and it came out great! I followed the recipe and used a maranara sauce instead of plain tomato sauce and it made a great flavor! My husband loved it! I made 1/3rd of it with fat free cheese so it was only 3 WW Smart Points! This is one I will surely make again!!!

INGREDIENTS

2 medium eggplant, cubed
4 medium russet potatoes, peeled and diced

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