Eggplant Casserole
Barry likes to order eggplant parmesan at Italian restaurants. I created this casserole as a baked eggplant parmesan. I like to serve this with bowtie pasta.
Ingredients:
1 large or 2 medium firm eggplants
extra virgin olive oil
2 cups tomato sauce, or spaghetti sauce (we like Ragu tomato and garlic sauce)
6 garlic cloves, peeled and diced
2 tsp dried Italian herbs (or 1 tsp dried oregano and 1 tsp dried basil)
1/3 to 1/2 of an 8-oz block of mozzarella cheese - can use low fat mozzarella, sliced thinly
1-2 tbsp grated parmesan cheese
1-2 tbsp of fine bread crumbs
Preheat oven broiler to medium Hi
Peel and cut stem ends off eggplant, slice in about ½ inch rounds, cut large rounds in two
Arrange eggplant slices on cookie tray lightly greased with olive oil, drizzle more olive oil over the eggplant slices so they are dark in spots with the oil
Broil eggplant for about 15 - 20 minutes, turning slices once and drizzling more oil on the other side as needed (same as for the Eggplant, Tomato and Garlic Salad recipe)
While eggplant slices are broiling, dice garlic, add garlic pieces and dried herbs to tomato or spaghetti sauce, mix well
When eggplant slices are soft, easily pierced with a fork, take tray out of oven
Slice mozzarella cheese
Heat oven to 350 oF
In a 2 qt casserole dish, layer 1/3 of eggplant slices and top with 1/3 of tomato sauce and sliced cheese; add two more layers of eggplant, tomato sauce and sliced cheese. Sprinkle parmesan cheese and bread crumbs on top layer of mozzarella cheese slices
Bake in 350 oF oven for about 30 minutes; when cheese is melted and slightly browned on top, take out and let rest for about 10 minutes
While eggplant is baking, heat 2 quarts of water in pan on stove, when water is boiling, add pasta and cook until done, about 12 minutes for bowtie pasta. Serve with the eggplant casserole.
Serves 2-3