Versatile Eggplant Casserole

Submitted by Ashly1021

"This is an amazing healthy recipe using eggplant, a basic marinara, and whatever you might have on hand. It is not only low fat and low carb but simple and tasty as authentic Italian cooking really is."

 

• Ready In: 2hrs 1min
• Ingredients: 16
• Serves: 4-6

ingredients

• 2 medium eggplants, cut into 1/4 inch-thick slices
• cooking spray

• Basic Marinara

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 celery, finely chopped
• 1 carrot, finely chopped
• 1 -2 garlic clove, finely chopped
• 1 (32 ounce) can peeled tomatoes (I like the imported italian brands) or (32 ounce) can diced tomatoes (I like the imported italian brands)
• 1 teaspoon dried oregano
• 1 bay leaf
• 3 -4 fresh basil leaves or 1 teaspoon dried basil

• Filling options

• 1 (8 ounce) package mushrooms, sauteed (gourmet blend works really well)
• 1 lb fresh spinach or 1 lb frozen spinach, mixed with
• canned artichoke heart

• Cheese filling and topping

• 2 cups mozzarella cheese, divided
• 1⁄4 cup fresh parmesan cheese, grated

directions

1. In a large sauce pan add olive oil, onion, carrot, celery, and garlic and saute until tender. Add tomatoes and herbs and let simmer for 1 hour.
2. Preheat broiler.
3. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3-5 minutes or until lightly browned.
4. Preheat oven to 375.
5. if using a mushroom fillin, saute the muchrooms until tender; if using spinach filling, you can use frozen or fresh spinach which should be cooked/defrosted and drained well.
6. In the bottom of a 1 1/2-quart baking dish coated with cooking spray, spread some marinara sauce. Arragnge eggplant slices over sauce and then some filling and then some cheese (make sure to save about 1 cup of the cheese for the top). continue the layering process in which should end with a sauce layer on the top surface. (don't put the last cup of cheese on yet).
7. Cover and back at 375 for an hour and then remove, top with remaining mozzarella cheese and parmesan cheese and bake uncovered 5 minutes or until cheese melts. Let it stand for about 10 minutes and then serve.
8. Note: the filling can really be a combo of whatever you like or have on hand. It is mainly a process not an exact recipe. I really enjoy the mushroom flling when i feel like a "meaty" casserole but I do love to play around with other ingredients (like spinach and artichokes).