I recently bought a huge eggplant from my local farmer’s market with the full intention of doing an eggplant parmesan. However, I got a hair up my ass when I found a recipe on Pinterest (which has since been deleted from the webs) for an easy casserole w/eggplant. I had some other summer veggies going to waste on the counter, and I needed to use them or toss. So I decided to spice things up.
Honestly, you can use whatever vegetables and seasoning you want. The idea is you half cook the veggies before you “casserole” them. Some optional additions: tofu, chopped onions, salt & pepper, herbs! Feel free to make it your own. My fiancee was amazed by this dish, and said it needs to be in the regular rotation. Cheap and tasty!
1 large eggplant, cubed
1-2 tbsp olive oil (depending on how much squash)
1 large bell pepper (I used green), diced
2-3 medium-to-large summer squash (I used yellow & zucchini), cubed
6-8oz. of mushrooms, sliced thick (they cook down)
1 tsp minced garlic
1 can tomato sauce
1/2 cup parmesan cheese
1/2 cup bread crumbs (I used italian style)
Boil the eggplant for 10 minutes. Make sure you turn it occasionally. After 10 minutes, cool the eggplant, and then cube it.
Meanwhile, cut up the rest of the veggies. Heat the olive oil in a pan (skillet, 4qt pot, saute pan), and add the diced bell pepper. Cook on medium-high for a minute or so. Add the squash, and toss to ensure squash is coated in olive oil. Immediately, add the minced garlic to the squash & peppers, and continue to mix. After 5 minutes, add the mushrooms. Cook until squash is mostly cooked (“meat” is somewhat translucent), & remove from heat.
In a casserole dish, add a layer of eggplant, then a layer of the sauted vegetables, and finally the last of the eggplant. Mix the breadcrumbs and parmesan cheese. Pour the can of tomato sauce evenly over the veggies. Sprinkle (heavily) the breadcrumb mixture on top. Bake at 350 degrees for 40 minutes.
Serve over rice, polenta, pasta, or enjoy it on its own!