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When it comes to comfort food, few dishes can rival the heartwarming appeal of a casserole. The Sweet & Savory Sweet Potato & Eggplant Casserole is a delightful blend of flavors and textures that not only pleases the palate but also nourishes the body. This dish stands out for its versatility, making it suitable for various dietary preferences, including vegetarian options. With an array of vibrant ingredients, it offers a satisfying meal that can be enjoyed during any season, whether it's a cozy family dinner or a festive gathering with friends.

Sweet Potato & Eggplant Casserole

Discover the warmth of comfort food with this Sweet & Savory Sweet Potato & Eggplant Casserole. Bursting with vibrant flavors and nutritious ingredients like sweet potatoes, eggplants, and fresh spinach, this dish is perfect for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this casserole caters to various dietary preferences. Easy to prepare and customizable, it’s a satisfying and wholesome meal that everyone will love. Enjoy a taste of home!
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Ingredients
  

2 large sweet potatoes, peeled and thinly sliced into rounds

1 medium eggplant, sliced into rounds

1 medium onion, finely diced

3 cloves garlic, minced

2 cups fresh spinach, roughly 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: Begin by preheating your oven to 375°F (190°C) to ensure it's hot enough for baking your casserole.

    Prepare the Vegetables: In a large skillet over medium heat, pour in the olive oil. Once heated, add the diced onion and sauté for about 5-7 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, or until fragrant.

      Cook the Eggplant: Add the sliced eggplant to the skillet, cooking until it starts to soften, which should take around 5-6 minutes. Season the mixture with dried oregano, thyme, paprika, salt, and pepper, then remove from heat.

        Layer the Casserole: In a large baking dish, create the first layer with half of the sweet potato slices evenly spread at the bottom. Follow this with half of the sautéed eggplant mixture, gently spreading it over the sweet potatoes. Next, dollop and spread half of the ricotta cheese over this layer and sprinkle half of the chopped spinach. Repeat this process with the remaining sweet potatoes, eggplant, ricotta, and spinach, ensuring a well-distributed layering.

          Add Cheese and Broth: Once your layers are complete, carefully pour the vegetable broth over the assembled casserole to keep it moist. On top, generously sprinkle the shredded mozzarella and grated Parmesan cheese.

            Bake the Casserole: Cover the baking dish with aluminum foil to trap in the moisture and bake it in the preheated oven for 30 minutes. After this time, remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and has turned a beautiful golden brown.

              Cool and Serve: Once out of the oven, let the casserole cool for about 10 minutes to set the layers before slicing. For a fresh touch, garnish with chopped basil if desired, and serve warm.

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

                  Presentation Tips: Serve individual portions garnished with a sprig of fresh basil and a drizzle of olive oil for an additional touch of flavor and elegance.