Easy Eggplant (Aubergine) Casserole

Submitted by Jenny Sanders

"The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry. The end result is a delicious vegetarian main dish for the fall. It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn't fool them!"

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 large italian eggplant
• 1 large onion
• 1 (28 ounce) can crushed tomatoes
• 3 slices dry whole whole wheat bread
• 1 teaspoon dried rosemary, rubbed
• 1 teaspoon rubbed sage
• 2 tablespoons olive oil
• salt and pepper
• 200 g old cheddar cheese, grated

directions

1. Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
2. Salt them heavily, cover with another plate and weight.
3. Leave for 1/2 to one hour.
4. Cut the bread into cubes.
5. Peel and chop the onion.
6. Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
7. Rinse and gently squeeze dry the eggplant.
8. Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
9. Add the tomatoes and simmer for a few minutes.
10. Mix into the toasted bread cubes in the lasagne pan.
11. Top with the grated cheese.
12. Bake at 350°F for 30 minutes.

Reviews

[Lorjtay]

My husband loved this - I followed this recipe but did substitute mozzarella for the cheddar and added 1/4 c grated parmesan. I thought this was quite good and a great way to use up some extra eggplant from the garden. I'm thinking you could easily add cooked chicken to this to make a one dish meal. I would not hesitate to use this as a vegetarian main dish as written.<br/>Had a nice bottle of Malbec with this - it was a great dinner.

 

[Tante B]

My husband & I both thought this tasted great. It remined me of a middle eastern eggplant salad only warm. I used fresh & not dried herbs as that's all I had. My 16 year old thought this was pretty good & would have given it 4 stars, my 10 year old does not yet have a developed palate- my suggestion would be to save this dish for adults who can really appreciate it!