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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This delicious eggplant casserole from my mom makes a wonderful meatless meal. Itâs a resourceful way to use up the eggplant in your garden, and the homemade marinara sauce tastes so good. âValerie Belley St. Louis, Missouri Ingredients:
2 medium eggplant, peeled and cut into 1/2-inch slices |
2 teaspoons salt |
2 large onions, chopped |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
2 bay leaves |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
3 tablespoons olive oil |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (12 ounces) tomato paste |
1 tablespoon honey |
1-1/2 teaspoons lemon-pepper seasoning |
4 garlic cloves, minced |
2 eggs, lightly beaten |
1/2 teaspoon pepper |
1-1/2 cups dry bread crumbs |
1/4 cup butter, divided |
8 cups (32 ounces) shredded part-skim mozzarella cheese |
1 cup grated parmesan cheese |
Directions:
1. Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
2. Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
3. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
4. In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
5. In each of two greased 11-in. x 7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°. Yield: 10-12 servings.
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