Eggplant Crisp Casserole
Preparation Time: 20 minutesBaking Time: 50 minutesYield: Serves 4-6
Convince your kids that they DO like eggplant with this delicious, nutritious casserole!
Ingredients:
- FILLING: 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 4 tablespoons fresh basil, chopped
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 medium eggplants, peeled, cut into 1/2 inch slices
- 1 yellow bell pepper, seeded, cut into 1/2 inch strips
- 4 large tomatoes, cut into 1/4 inch slices
- TOPPING: 3 tablespoons fresh parsley
- 2 cups whole wheat bread crumbs, using Natural Ovens Hunger Filler or Right Wheat bread
- 1 teaspoon dried thyme
- 2 teaspoons chopped fresh rosemary
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Fresh basil
Directions:
- Preheat oven to 425 degrees F. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt, and pepper. Brush mixture on both sides of eggplant, bell pepper, and tomato slices. Place vegetables on a large baking sheet. Cover with foil and bake for 10 minutes. Remove foil and bake for another 10 minutes or until eggplant is tender.
- Lightly coat a shallow casserole dish with cooking spray. Place a layer of eggplant on bottom, top with a layer of bell pepper, then a layer of slice tomatoes. Repeat layering, using all vegetables and ending with a layer of tomatoes.
- Mix together all topping ingredients except basil. Sprinkle over vegetables. Bake for 30 minutes. Garnish with fresh basil.
