Eggplant Casserole

Eggplant Casserole

 I love to create new ways of making a recipe easy and delicious.  The Eggplant Casserole in which I created yesterday is just that, easy and delicious.  Follow my steps and you will have a new side dish that can be served with chicken or fish, and what the heck serve it with my meatloaf recipe.  Add a salad and wine and you have an enjoyable meal.

 Prepare a 9 x 13, spray with a non stick coating

Ingredients

4 Japanese Eggplants which are in length approximately, 12 to 15 “ or longer.  If the eggplant is longer that is fine, but not short in length, not miniatures. 
1 onion chopped
1 - 8 ounce Mozzarella Cheese grated
1  cup grated Asiago Cheese

 1 jar of Traditional Ragu – yes Ragu, I do use this when I want to put a dish together quickly and I do not have time to start a sauce by scratch.  If you have purchased my book there are many sauces which I make from scratch.  I do like to have my sauces readily available in the freezer, but sometimes the sauce is just not there in the freezer to use.  A girl has to do what a girl has to do, you know what I mean?

Add the following to the Ragu before layering the eggplant.

2 teaspoons of granulated garlic
1 teaspoon of black pepper
1 tablespoon of dried sweet basil leave

Instructions
Rinse well the eggplant with water.  Cut off the ends, do not peel, and make medallion shaped circles about ½ ‘ thick.

Place the medallions one layer into a Teflon coated skillet, 20”.  Place about 1 tablespoon of olive oil and ¼ cup of water.  Lightly season the eggplant with Lawry’s Seasoned Salt and granulated garlic.  Cook on both sides until tender.  You will need to add ¼ cup water as the eggplant cooks.  Do not add too much water, just enough to keep moist and not sticking to the skillet.

Layer the eggplant, one layer at a time, adding all the remaining ingredients, Ragu, chopped onions, Asiago and mozzarella cheese.  Layer ending with Ragu, onions and cheeses.

Bake in a 350 degree oven for 40 minutes or until hot and bubbly all over.  Let the Eggplant Casserole cool for 20 minutes before slicing.

 

The main thing, just have fun!  Enjoy!