Mediterranean Eggplant (Aubergine) Casserole

Recipe by twissis
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
  • 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.
  • In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
  • Remove from heat & stir in chopped tomato, black olives, herbs & spices.
  • 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.
  • While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
  • 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.
  • Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
  • 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.
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