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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Main Dish Eggs Dairy Vegetables Canadian Oven Potluck Fall Cheese Dietary One Dish Meal Seasonal Low Calorie Comfort Food Low Carb Ontario Low In Something Taste Mood To Go Equipment 4 Hours Or Less

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!!

Steps

Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
Salt them heavily , cover with another plate and weight.
Leave for 1 / 2 to one hour.
Cut the bread into cubes.
Peel and chop the onion.
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.
Rinse and gently squeeze dry the eggplant.
Cut it in to 1 cm cubes and saut them , with the onion , in the remaining olive oil , until the eggplant is tender.
Add the tomatoes and simmer for a few minutes.
Mix into the toasted bread cubes in the lasagne pan.
Top with the grated cheese.
Bake at 350f for 30 minutes.

Ingredients

eggplant, onion, crushed tomatoes, whole wheat bread, dried rosemary, rubbed sage, olive oil, salt and pepper, old cheddar cheese