I made this last night and took out half before it got to the egg or parmesan in step 6 or 7 (I did stir through the basil though). We ate that portion with fish. Today, I microwaved the remainder hot, then popped in the eggs and baked until they were done (about 10 minutes). I needed to use a 12 cup braising pan to start this off-it collapsed with cooking, but now way would it ever fit in a 6 cup dish (I reckon my eggplant was about 6 cups and certainly not the biggest we could have bought). Today, we ate the eggy, cheesy portion over multi grain toast for a super yummy lunch-lots of flavours in the more mature veg dish while the egginess of the egg still came through. I love ratatouille (which htis basically is) but loved the addition of the balsamic vinegar and the toast just sucked up all those delicous juices! I would have sworn I had cannellini beans, but I didn't, so had to use chickpeas.
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What a healthy, filling and nice vegetarian meal. These are large serving that with six eggs would easily feed six. Made only one small change in that made with out the basil on top due to the fact that I just flat forgot it. That was ok as we enjoyed just as was. Used shredded parmesan instead of shaved because that is what we had and just sprinkled with out measuring. Will make again. Thanks for the post.
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This recipe overtopped a 9 x 13 pan by an inch and made enough for 6 or even 8. It was very colorful and delicious, even reheated. Cooking time increased to over an hour for the veggies alone and about 20 minutes more when 6 eggs were added (instead of 4). I also increased the parmesan cheese to 6 ounces. Next time I will add a summer squash for the yellow color and increase the cheese to 8 or 10 ounces and sprinkle it over the entire casserole. Very good as leftovers too!
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Yummy, healthy recipe that the family really enjoyed and it was easy to put together. Made for best of 2011 cookbook event-thanks for a great recipe!
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Yum! This was a delicious and filling meal. Per Deb's advice I added two extra eggs to help fill up DH, but to my surprise we didn't really need them. I did reduce the olive oil to 1 T, and I substituted mushrooms and green beans for the eggplant as I can't stand eggplant ;). I also added a few handfuls of collard greens that needed to be used up when I added the beans. The cheese really takes this over the top, so use good quality parm. Thanks for the keeper, Pat! Made for Healthy Choices ABC tag.
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Fantastic veggie casserole! Made as directed and I love it! This is going straight-a-way into my Best of 2011 Cookbook! Thanks, I'mPat! Made for Best of 2010 Cookbook Tag Game.
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