Layered Roasted Eggplant Casserole
Print recipe| Serves | 4 - 6 |
| Inspiration | Modified version of Carol Laschinger's friend's recipe |
Ingredients
- 2 eggplants (medium sized)
- 2 large onions (carmelized)
- 4 large tomatoes (sliced)
- 1/2 - 3/4 cup grated or shredded cheddar cheese
- Miracle Whip or mayonnaise
- 6 - 8 chopped fresh basil (may substitute with 1/2 tsp dried basil)
- 1/4 Tsp dried oregano
Directions
|
Slice eggplants, about ½ inch thick and toss them with olive oil, 1/4 tsp salt. Bake at 350 deg F for 10 - 15 minutes and set aside.  | |
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Slice the onion and lightly fry in olive oil at medium temperature until just softened. Add a tbsp of balsamic vinegar and turn down the burner to low. Cook, turning occasionally for about 20 minutes. Set aside.  | |
| Slice the tomatoes, about 1/3 inch. | |
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In a greased baking dish, make the layers: - baked eggplants - carmelized onion - tomatoes  | |
| Cover each layer with some grated cheese and mayo, fresh chopped basil and dried oregano. | |
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Make as many layers as the baking dish's depth allows (at least 2) and bake at 350 deg F for 30 minutes or until bubbly and cooked through.  | |