Golden Garden Potato Bake: The Veggie Dish That Outsmarts Meat!

Prepare the Eggplant: Slice the eggplant and sprinkle with salt. Let sit for 10–15 minutes to remove bitterness, then pat dry. Sauté in olive oil until golden and set aside.

Make the Veggie Filling: In a pan with a little vegetable oil, sauté the onion until translucent. Add garlic, carrot, and bell pepper, cooking for 3–4 minutes. Stir in the tomato and cook until softened.

Mix the Cheese Base: In a bowl, mix the eggs, sour cream, flour, cottage cheese, and chopped parsley. Season with salt, pepper, paprika, and thyme.

Assemble the Dish: In a baking dish, layer the sautéed eggplant and vegetable mixture. Pour the egg and cheese mixture evenly over the top.

Add Mozzarella: Sprinkle shredded mozzarella cheese over everything.

Bake: Place in a preheated oven at 180°C (350°F) for 25–30 minutes, or until golden and set.

Serving and Storage Tips

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