Ingredients
-
1
-
1
-
1
-
3
-
1
-
1
-
2
-
-
200
-
-
-
-
-
-
Directions
Easy Eggplant (Aubergine) Casserole, The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry The end result is a delicious vegetarian main dish for the fall It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn’t fool them!, My husband loved this – I followed this recipe but did substitute mozzarella for the cheddar and added 1/4 c grated parmesan I thought this was quite good and a great way to use up some extra eggplant from the garden I’m thinking you could easily add cooked chicken to this to make a one dish meal I would not hesitate to use this as a vegetarian main dish as written
Had a nice bottle of Malbec with this – it was a great dinner
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Steps
|
1
Done
|
Peel and Slice the Eggplant 1 Cm Thick and Place the Slices on a Plate in a Single Layer. |
|
2
Done
|
Salt Them Heavily, Cover With Another Plate and Weight. |
|
3
Done
|
Leave For 1/2 to One Hour. |
|
4
Done
|
Cut the Bread Into Cubes. |
|
5
Done
|
Peel and Chop the Onion. |
|
6
Done
|
Saut the Bread Cubes With the Spices in 1 Tbsp of Olive Oil, and Lay Them in a Small Lasagne Pan When They Are Nicely Browned. |
|
7
Done
|
Rinse and Gently Squeeze Dry the Eggplant. |
|
8
Done
|
Cut It in to 1 Cm Cubes and Saut Them, With the Onion, in the Remaining Olive Oil, Until the Eggplant Is Tender. |
|
9
Done
|
Add the Tomatoes and Simmer For a Few Minutes. |
|
10
Done
|
Mix Into the Toasted Bread Cubes in the Lasagne Pan. |
|
11
Done
|
Top With the Grated Cheese. |
|
12
Done
|
Bake at 350f For 30 Minutes. |
