MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE

Mediterranean Eggplant (Aubergine) Casserole image

Provided by twissis

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 medium eggplants (unpeeled & sliced in 1/4 in thick slices)
3/4 cup olive oil (more as required)
1 cup onion (chopped)
1 cup celery (chopped)
1/2 cup green bell pepper (chopped)
1 cup fresh tomato (seeded & diced)
1/2 cup black olives (quartered or sliced)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cinnamon
3 large eggs (beaten)
1 cup breadcrumbs
2 tablespoons olive oil
2 tablespoons dry parmesan cheese (powder variety)

Steps:

Preheat oven to 350°F.
Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
Remove from heat & stir in chopped tomato, black olives, herbs & spices.
Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.