Mediterranean Eggplant Casserole |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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his Mediterranean style casserole is delicious and any vegetarian would love this. Ingredients:
mediterranean eggplant casserole |
ingredients |
2 tsp. olive oil |
1 onion, halved and sliced |
3 cloves garlic, minced |
1 tsp. oregano, dried |
1 1/2 tsp. salt |
1/2 tsp. pepper |
1 1/2 lb. tomatoes, chopped |
3 tbs. fresh basil, sliced |
1 c. dry bread crumbs, seasoned |
1/4 c. grated parmesan cheese, divided |
3 egg whites, lightly beaten |
1 c. mozzarella cheese, shredded |
2 lg. or 2 1/2 lb. eggplant , peeled and cut crosswise into 3/8 |
thick slices |
Directions:
1. Directions
2. Prepare a cookie sheet with cooking spray and set aside. Mix
3. breadcrumbs with 2 Tbs. of Parmesan cheese. Beat egg whites with
4. 1/2 tsp. salt. Dip eggplant slices in egg whites, coat with
5. seasoned breadcrumbs. Place eggplant slices on prepared cookie
6. sheet . You will have 2 different batches. Spray eggplant slices
7. with cooking spray. Set aside.
8. In a non-stick skillet heat oil over medium heat, add onion and
9. garlic. Cook until softened. Add oregano, 1 tsp. salt, and
10. pepper. Cook for one minute. Add tomatoes, increase heat to high,
11. and cook until thickened, about 10-12 minutes. Remove from heat
12. and add basil.
13. Broil eggplant slices, 1 batch at a time for 3-5 minutes per
14. side, until brown. Preheat oven to 425 degrees. Layer eggplant
15. slices in a 1 1/2 qt. baking dish. Top with tomato mixture and
16. sprinkle with mozzarella cheese and remaining Parmesan cheese.
17. Bake uncovered until cheese is bubbly, 10-15 minutes.
18. source my recipe board
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