Vegetarian Eggplant Casserole

After the holidays we needed to press the reset button.  We ate like crazy in the Green house so…. Time to cleanse & I’ve got the perfect recipe to kick things off…

Vegetarian Eggplant Casserole

Eggplant Casserole Ingredients

1 large eggplant or 2 medium

Olive oil

1 yellow onion, diced

1 bell pepper, diced

½ hot pepper (jalapeño or serrano, optional)

2 garlic cloves, minced

1 ½ cups cheese (I split mine with ½ cheddar & ½ mozzarella)

2 large eggs, beaten

1T butter, melted

salt & pepper to taste

{a glass of wine to sip on while you cook}

 

Preheat oven to 350°.  Butter a 2 quart baking dish.

Peel & dice the eggplant.  Put it in a colander & sprinkle liberally with salt to drain.

Meanwhile, in a large high-sided pan, sauté the onions in olive oil until translucent.  Add the bell pepper & optional jalapeño or serrano pepper.  Sauté until slightly tender.

Boil the drained eggplant for 5-10 minutes, and then add the garlic, salt & pepper to taste.  Add the onion & pepper mixture to the eggplant, stir to combine.

To the eggplant mixture, add the eggs, ½ cup of breadcrumbs, & ½ of the cheese.  Mix well.  Spoon evenly into baking dish.

Top with the remaining cheese.

Mix remaining ½ cup of breadcrumbs with the melted butter.  Sprinkle the breadcrumb mixture over the top of the cheese.

Bake for 30 minutes.  Let cool slightly before serving.  Casserole should be firm & hold together when cut.

Prepping Eggplant Casserole

Tips:

  1. Don’t buy breadcrumbs – make your own breadcrumbs with whatever sliced bread you have on hand & a blender (any kind will do). Add your own flavoring or seasonings, or leave them plain.  Use up bread that is about to go bad – make & freeze breadcrumbs to use in future recipes.
  2. Season in layers & always taste your food along the way. When I make this, I taste the onion & pepper mixture, then the eggplant & garlic mixture, then again when I combine them.  This is the last chance to taste before the eggs go in so make sure it’s seasoned well before that.
  3. Use liquid amino acids in place of salt (or in addition to, in small amounts).  It adds protein & an extra kick of flavor.
  4. If the casserole isn’t firm, stick it back in the oven for 5 minutes at a time. But DON’T turn the oven back on; let the heat left in the oven do the work.  When you take it back out, carry over cooking should finish it off.

Finished Eggplant Casserole

My family loves this casserole & it’s even better the 2nd day (like most 1 dish meals are).  If you try it, let me know how you like it.  Also, let me know what variations you made.  Until then…

 

Enjoy!

\ní-ˈkō-lä\
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About me

I love food & wine, paint & power tools. I am a creative introvert, programmer turned decorator, wife and mom, & mental health advocate. I am the decorator owner of Xtraordinary by Design. My mission - rid the world of builder beige & furniture sets.

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