Called aubergine in France, eggplant is a member of the nightshade family of vegetables, related to tomato, bell pepper and potato. Originally found growing wild in India, it was cultivated by China in the 5th century BC. Many varieties are found in our grocery stores these days, and they all share a yellow spongy flesh.
Eggplant is a good source for dietary fiber.
Layered Roasted Eggplant Casserole is a hearty dish which is good with grilled meats and is a nice vegetarian choice!
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
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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.  | |