Go Back
In the world of comfort food, casseroles hold a special place for their ability to bring together a medley of flavors and textures into one warm, inviting dish. The Sweet & Savory Sweet Potato & Eggplant Casserole is a perfect example of this culinary harmony, striking a delightful balance between the natural sweetness of sweet potatoes and the rich, savory characteristics of eggplant. This dish not only satisfies the taste buds but also serves as a nourishing option, packed with essential nutrients that promote a healthy lifestyle.

Sweet Potato & Eggplant Casserole

Experience the delightful balance of flavors with this Sweet & Savory Sweet Potato & Eggplant Casserole. This comforting dish combines the natural sweetness of sweet potatoes with the rich taste of eggplant, making it both delicious and nutritious. Packed with vitamins, fiber, and antioxidants, it's an ideal way to incorporate more vegetables into your diet. Perfect for family dinners or potlucks, this casserole will impress with its vibrant layers and hearty flavors. Try it today and savor the warmth it brings to your table!
Print Recipe Pin Recipe

Ingredients
  

2 large sweet potatoes, peeled and sliced thinly

1 medium eggplant, sliced into rounds

1 medium onion, diced

3 cloves garlic, minced

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 cup vegetable broth

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Vegetables: In a large skillet over medium heat, add olive oil. Once hot, sauté the diced onion until translucent, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

      Cook the Eggplant: Add the sliced eggplant to the skillet and cook until it begins to soften, about 5-6 minutes. Season with oregano, thyme, paprika, salt, and pepper. Remove from heat.

        Layer the Casserole: In a large baking dish, start layering the ingredients. Begin with half of the sweet potato slices at the bottom. Then, add half of the sautéed eggplant mixture. Spread half of the ricotta cheese over this layer, followed by half of the chopped spinach. Repeat the layers with the remaining sweet potatoes, eggplant, ricotta, and spinach.

          Add Cheese and Broth: After the final layer, pour vegetable broth over the casserole and sprinkle the top with shredded mozzarella and grated Parmesan cheese.

            Bake the Casserole: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

              Cool and Serve: Allow the casserole to cool for about 10 minutes before slicing. Garnish with fresh basil if desired and serve warm.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6