Eggplant Parmesan Casserole

Category: Veggies | Difficulty: Easy

When my best friend turned vegetarian, I thought that I needed to have more dishes up for her to cook and enjoy because both of us were big meat eaters (though I still love poultry) but we didn't really pay as close attention to eating more veggie dishes at the time. I wasn't sure I could stay faithful either, but she sure helps me stay on track.

The parmesan cheese melted over it is soooo yummy!

I decided to post some facts about eggplants for you and especially for me so that I'll think to include them more in my diet. "Eggplant is related to potatoes, tomatoes, and peppers. Not a particularly popular vegetable in the United States, but it's a favorite in many areas of the South." according to the Food Reference website, "The dark purple eggplants are the most common type sold commercially in the United States. They weigh about 1 to 5 pounds each and come in two shapes: oval and elongated. The elongated variety is often referred to as the Japanese or oriental eggplant." And that's the kind used in this recipe. Eggplants are available all year, but their peak growing season in the U.S. is from July to October.

If you're wondering how to store them...it's best to store them uncut and unwashed in a plastic bag in the cooler section of the refrigerator. Do not force the eggplant into the crisper if it is too big, as this will bruise the vegetable. Eggplant may be blanched or steamed then frozen for up to 6 months.

Preparation of Eggplant
Wash them just before using it, and cut off the cap and stem. Use a stainless steel knife, because carbon blades will discolor the eggplant. Eggplant should not be eaten raw and they may be cooked with or without its skin. However, large eggplant and most white varieties have thick, tough skin and should be peeled prior to cooking with a vegetable peeler.

Aren't these beautiful looking? Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked eggplant can have a chewy texture; but overcooked eggplant is just very soft. Do not cook in an aluminum pot, because the eggplant will become discolored. You can use spices to enhance their flavor like allspice (which I love and use in poultry as well), basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram, and parsley.

Ingredients:
1 lg. (about 1-1/2 lb.) Japanese eggplant (with or without skin)
1/2 c. salad oil (I use EVOO)
1 med. onion, chopped
1/2 lb. mushrooms, chopped or 1 can stems and pieces
1 clove garlic, minced or pressed
1 lg. can (15 oz.) tomato sauce
3/4 tsp. dried basil and oregano
Salt and pepper to taste
1-1/2 c. shredded Mozzarella cheese (of half Monterey Jack)
1/2 c. grated Parmesan cheese
Cooking spray

Preparation:
Cut eggplant into 1/2 inch thick slices. Arrange in layers on a Pam sprayed baking sheet. Brush with oil. Bake in 450 degree oven until browned and soft (about 30 minutes). Heat 1 tablespoon oil in fry pan. Add onion, mushrooms, and garlic. Cook until soft. Add tomatoes sauce, basil, and oregano. Simmer, uncovered, about 20 minutes. Season with salt and pepper.

Layer half of eggplant in shallow 1-1/2 quart casserole. Top with half of sauce, mozzarella, and Parmesan cheese. Repeat layers. Bake, uncovered, in 350 degree oven until hot and bubbly, 1/2 to 3/4 hour. Serves 6.

For Meat Lovers: just add 1 pound lean ground meat, browned and drained to sauce.