November 22, 2009

Eggplant Casserole

This dish was not very photogenic. Since it wasn't much to look at, I didn't take any pictures of it when it came out of the oven. After eating it, though, I wished I would have taken some anyway. It was really good (right out of the oven as well as reheated as leftovers) and I think people always like to see what the finished product looks like, even if it's not fancy food porn all the time. Some foods are not really that good looking, but we all know that has nothing to do with how they taste.

Now, that being said, this wasn't a groundbreaking dish, it was just a simple weeknight dinner that was satisfying and healthy. (Disclosure: I am desperately in love with eggplant, so I may have liked this more than the average person.) This recipe is loosely based on one from Meals in Minutes.

Eggplant Casserole
~Print Recipe~

  • 2 medium eggplants, cut into 1/2 inch rounds
  • 1 teaspoon olive oil
  • 1 package sliced mushrooms
  • 1 large onion, chopped
  • 3 cups marinara sauce (we used low-sodium, but I think a garlicky sauce would be good)
  • Grated mozzarella cheese
  1. Preheat broiler. Line a baking sheet with foil and spray it with nonstick spray. Lay the eggplant in a single layer and spray with nonstick spray. Broil until golden brown, about 4 minutes. Flip eggplant slices over, spray with nonstick spray and broil until the other side has browned, about 4 minutes more.
  2. Meanwhile, heat oil over medium heat. Add onions and saute 2 minutes. Add mushrooms and saute, stirring occasionally, until onions are translucent and mushrooms are browned. 
  3. Spread 1 cup sauce evenly on the bottom of an 11x14 inch baking dish. Add half of the onion and mushroom mixture evenly over sauce. Sprinkle lightly with cheese. Add eggplant rounds, overlapping slightly to cover dish entirely. Add another light layer of sauce, then the rest of the onion/mushroom mixture. Sprinkle with more cheese. Add another layer of remaining eggplant, then finish with more sauce and top with another layer of mozzarella. 
  4. Bake about 20 minutes or until sauce is heated through and the cheese has browned. Let stand 10 minutes before cutting.

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