Win your guests over with this simple and delicious meat-free farmer's casserole

It's hearty and delicious without requiring many add-ons. Just a dollop of sauce - including ketchup - will get the whole family meal ready. The healthier version of potato farmer's casserole, without the meat, often finds a place on my table when I host a larger lunch crowd. So far, it's been a hit with everyone.

If pounding cutlets, grating potatoes for pancakes, or making dumplings sound like too much effort, opt for this simple and quick recipe that will satisfy even the fussiest of eaters. Just mix the potatoes with vegetables, sprinkle some cheese on top, and remember to season well.

While there isn't a bechamel sauce or another binding ingredient in the recipe, the farmer's casserole maintains its structure quite well. This can be attributed to the cooked potatoes and cheese. Post-cooking, potatoes become stickier because of the starch, helping them mingle with the cheese and the other ingredients to form a cohesive mass post-baking. There's no need to be concerned about the casserole falling apart.

Ingredients:

• 2.2 lbs of potatoes,
• 2 large onions,
• 2 cups of grated gouda cheese,
• 2 garlic cloves,
• 1 small eggplant,
• 0.66 lbs of mushrooms,
• Salt, pepper,
• Potato seasoning,
• Olive oil.

Preparation:

1. Wash and peel the potatoes, and boil them in salted water for about 20 minutes.
2. Dice the onions and mushrooms, crush the garlic and slice the eggplant into discs.
3. Sauté the onions in heated olive oil. Once they've turned translucent, add the garlic. After two minutes, mix in the mushrooms and cook everything together for about 20 minutes.
4. In a separate pan, sauté the eggplant slices in heated olive oil until they turn golden brown.
5. Cut the cooked potatoes into thick slices and season them generously with pepper and potato seasoning. Feel free to also add rosemary, dried garlic, or ground red pepper for more flavor.
6. In a heatproof dish, arrange a layer of potatoes (half of the total amount), followed by a layer of half the eggplants and mushrooms-onion mix. Sprinkle generously with grated gouda. Repeat the layering: potatoes, eggplant, onion with mushrooms, ending with a sprinkle of cheese on top.
7. Bake the layered vegetable dish in the oven for about 45 minutes at 356 degrees F. If the top starts browning too quickly, cover the dish with aluminum foil.