Eggplant Casserole

• Vegetarian

• Produce

  • 1 tbsp Basil, fresh
  • 2 Eggplants, medium
  • 2 Garlic cloves
  • 1 Onion, large
  • 1 tbsp Parsley, fresh
  • 2 Portabello mushroom caps
  • 1/2 tbsp Thyme, fresh
  • 3 Tomatoes, large

• Baking & Spices

  • 1 tbsp Flour
  • 1 Pepper, yellow
  • 1 tbsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/4 cup Vegetable oil

• Dairy

  • 2 tbsp Butter
  • 4 oz Mozzarella, fresh
  • 1/2 cup Parmesan cheese

Found on girlgonegourmet.com

Description

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 yellow pepper, diced
• 2 portabello mushroom caps, sliced into bite sized pieces
• 3 large tomatoes, diced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped
• 1/2 tablespoon fresh thyme
• 1/4 cup vegetable oil
• 2 medium eggplants, cut into bite sized pieces
• 1 tablespoon salt
• 1 tablespoon flour
• 1/2 cup Parmesan cheese
• 4 ounces fresh mozzarella, sliced

Directions

• Preheat the oven to 375 degrees.
• In a large skillet heat the butter and olive oil over medium low heat. Add in the onions and cook for 3 minutes or so (dont let them brown). Add in the peppers and garlic and continue to cook for an additional 3 minutes. Add in the mushrooms and cook for 2 minutes. Finally, add in the tomatoes and herbs and allow to simmer for a couple of minutes. Remove the mixture to a large bowl and set aside.
• In the same skillet, heat the vegetable oil and then add in the eggplant and salt. Allow the eggplant to cook until its browned, stirring frequently. Once browned add in the flour and stir. Add the tomato mixture and stir everything together and allow it to simmer for 2 minutes.
• In a 2 and 1/2 quart baking dish, sprayed with cooking spray, spoon in 1/3 of the vegetable mixture. Top it with some Parmesan cheese and a few slices of mozzarella. Spoon more of the veggies on top of the cheese followed by more cheese. Spoon in the last of the mixture and top it all of with a layer of cheese on top.
• Bake at 375 degrees for 30 minutes. Allow to stand a few minutes before serving.