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Easy Eggplant Cheese Casserole

Yield
Servings
Prep time
1 hr
Courses
Entrée | Vegetables
Special Diets
Vegetarian
Food Allergies
Gluten-free
Source
Recipe reprinted with permission from From Asparagus to Zucchini, third edition © 2004 by Madison Area Community Supported Agri

Description

Fresh seasonal produce makes this dish shine! Serve as a vegetarian entree or a side dish for any meal.

Ingredients

  olive oil
2 small eggplants (about 1-lb. total) sliced into 1/3-inch thick rounds
  salt and pepper
1 onion, sliced into rounds
1 red or green pepper, cut into strips
2 ctomato sauce or chopped fresh tomatoes
4 Tchopped fresh basil
1 cgrated mozzarella and/or parmesan cheese

Instructions

Heat 2 tablespoons oil in skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. Lay eggplant in baking dish and season well with salt and pepper. Saute onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant; season with salt and pepper. Cover with tomato sauce (or tomatoes) and basil. Top with cheese. Bake at 375º for 45 minutes.

Notes

Note: This can easily be increased to feed a crowd. Summer squash can be substituted or used with eggplant. Serve with a big salad, fresh bread and goat cheese.