Layered Roasted Eggplant Casserole
Layered Roasted Eggplant Casserole is a hearty dish which is good with grilled meats and is a nice vegetarian choice
Ingredients
- 2 eggplants - medium sized
- 2 large onions - caramelized
- 4 large tomatoes - sliced
- 1/2 - 3/4 cup grated or shredded cheddar cheese
- Miracle Whip or mayonnaise
- 6 - 8 chopped fresh basil - may substitute with 1/2 tsp dried basil
- 1/4 Tsp dried oregano
Instructions
- Slice eggplants, about ½ inch thick and toss them with olive oil, 1/4 tsp salt. Bake at 350 deg F for 10 - 15 minutes and set aside.
- Slice the onion and lightly fry in olive oil at medium temperature until just softened. Add a tbsp of balsamic vinegar and turn down the burner to low. Cook, turning occasionally for about 20 minutes. Set aside.
- Slice the tomatoes, about 1/3 inch.
- In a greased baking dish, make the layers:- baked eggplants- caramelized onion- tomatoes
- Cover each layer with some grated cheese and mayo, fresh chopped basil and dried oregano.
- Make as many layers as the baking dish's depth allows (at least 2) and bake at 350 deg F for 30 minutes or until bubbly and cooked through.
