Balsamic Eggplant (Aubergine) Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Best and easiest eggplant dish I've found to date (and I've tried many)! You do not need to add all the specific veggies on top - use what is in fridge. Ingredients:
1 large eggplant |
2 bell peppers, chopped |
1 medium onion, chopped |
1 medium zucchini, sliced |
2 medium tomatoes, sliced |
1 1/2 cups breadcrumbs |
1/4 cup balsamic vinegar |
8 garlic cloves, minced |
2 cups pasta sauce |
italian seasoning (or dried oregano, basil, etc.) |
2 cups mozzarella cheese, shredded |
Directions:
1. Slice eggplant into 1/4 inch rounds and place on a microwave safe plate.
2. Sprinkle with balsamic vinegar and microwave for 6 - 7 minutes to soften.
3. Mix spices with breadcrumbs. Coat each eggplant slice in mixture. Place in large glass baking dish.
4. Cover with chopped peppers, sliced zucchini, sliced tomatoes, onion, & garlic. Pour spaghetti sauce over top and sprinkle with oregano and cheese.
5. Bake 1 hour at 350°.
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