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    You are in: Home / Recipes / Mediterranean Eggplant (Aubergine) Casserole Recipe
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    Mediterranean Eggplant (Aubergine) Casserole

    Mediterranean Eggplant (Aubergine) Casserole. Photo by threeovens

    1/5 Photos of Mediterranean Eggplant (Aubergine) Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    twissis's Note:

    This eggplant dish is from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. I have not made this yet, but I did modify the recipe & add 2 ingredients I thot were a must to make this a classic dish. Altho the ingredient list appears lengthy, 7 are of the spice variety & the rest are common ingredients w/an easy prep. My best advice is strongly resist any temptation to leave out the cinnamon. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
    3. 3
      Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
    4. 4
      In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
    5. 5
      Remove from heat & stir in chopped tomato, black olives, herbs & spices.
    6. 6
      Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
    7. 7
      While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
    8. 8
      At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
    9. 9
      Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
    10. 10
      NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.

    Ratings & Reviews:

    • on July 18, 2013

      55

      This was fantastic. I thought it made a delicious and complete lunch in and of itself.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2011

      55

      This is very tasty I did add a pound of ground beef mixed with 8 ounces of tomato sauce and added garlic powder I would make again very filling thank you for your recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2008

      55

      There is layer upon layer of flavor in this casserole. Each and severally they burst upon one's tastebuds. The very varying textures add to the experience. Exquisite. Thanks, twissis.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Mediterranean Eggplant (Aubergine) Casserole

    Serving Size: 1 (336 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 372.5
     
    Calories from Fat 251
    67%
    Total Fat 27.9 g
    43%
    Saturated Fat 4.4 g
    22%
    Cholesterol 71.1 mg
    23%
    Sodium 373.1 mg
    15%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 9.0 g
    36%
    Sugars 7.6 g
    30%
    Protein 7.5 g
    15%

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