Creamy Seafood and Eggplant Bake with Potatoes and Tomatoes

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

3.Add the sliced eggplants to the skillet and cook for about 5-7 minutes until they start to soften. Season with salt, pepper, oregano, and basil. Remove from heat and set aside.

4.In a separate pot, boil the sliced potatoes in salted water for about 10 minutes until slightly tender but not fully cooked. Drain and set aside.

5.In a large mixing bowl, combine the seafood mix, halved cherry tomatoes, and milk. Season with salt and pepper to taste.

6.In a greased baking dish, layer half of the potato slices at the bottom. Then, add half of the sautéed eggplant mixture on top of the potatoes.

7.Pour half of the seafood and tomato mixture over the eggplant layer, followed by half of the mozzarella cheese. Repeat the layers with the remaining potatoes, eggplant, seafood, and top with the remaining mozzarella and Parmesan cheese.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

9.Remove from the oven and let it cool for a few minutes before serving.