Eggplant And Onion Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tasty eggplant and onion side-dish, pre-cooked separately and then baked altogether, with a crumble top of cheese and bread crumbs. Ingredients:
5 eggplants |
4 onions |
3 garlic cloves |
2 cups chicken stock |
1/2 cup olive oil, separated |
rosemary and thyme (optional) |
salt and pepper to taste |
1/2 cup feta or blue cheese, grated |
1/2 cup cheddar or emmental cheese, grated (optional) |
1/4 cup bread crumbs mixed with |
1 tbsp grated parsley |
Directions:
1. Wash, dry and slice eggplants. Sprinkle with salt and let rest for about 1/2 hour.
2. Pat dry and arrange on a shallow baking pan. Drizzle 1/4 cup olive oil on top and bake until lightly browned (1/2 hour). Salt and pepper to taste.
3. Peel and slice onions. Chop garlic cloves.
4. Heat remaining olive oil in a big skillet and cook onions and garlic until transparent. Salt and add chicken stock and the herbs. Let it cook for about 1/2 hour on medium heat until onions are tender and liquid has almost evaporated.
5. Arrange half the eggplants on a baking dish, add half of the onion mixture and sprinkle half the cheeses. Add remaining eggplant, onions and cheese. Sprinkle bread crumbs and parsley on top.
6. Drizzle some extra olive oil and bake in 400ºF oven for 15 minutes or until bread is nicely golden and cheese is melted.
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