Tomato-Eggplant-Cheese Casserole

I had a small (10 oz.) eggplant in my fridge that had to be used ASAP. I decided to modify a recipe for tonight’s dinner that a friend told me about, originally from a vegetarian cookbook. It turned out to be quite delicious, especially as we are headed into the fresh vegetable season.

Here’s my version of  the recipe:

• 1 small-medium eggplant, cut in half
• about 1 T. olive oil
• 1 1/2 tsp kosher salt
• 1 egg, beaten
• 2 T. minced onion or shallot
• 1/2 tsp dried oregano
• 1/2 tsp thyme
• pepper to taste
• about 1/2 c. breadcrumbs or more
• 2 Roma tomatoes, sliced thin
• 1/3-1/2 c. grated parmesano reggiano
• 1/3-1/2 c. grated Fontina cheese
• paprika, sprinkled for color on top

1. Cut eggplant in half. On each half, add salt and olive oil. Roast at 375 degrees about 20 minutes till it is soft.
2. Spray a loaf pan with cooking spray.
3. Slice the Roma tomatoes thinly with either a knife or a mandoline (I think using the mandoline is easier.) Arrange half the tomato slices overlapping on the bottom of the loaf pan. Add about a tablespoon of breadcrumbs on top.
4. Meanwhile, let the roasted eggplant cool a bit so that you can handle it. Take a big spoon and scrape out the soft eggplant inside the skin, and place it in a medium mixing bowl. Discard the skin.
5. To the roasted softened eggplant, add the beaten egg and mix. Next, add salt, pepper, minced onion or shallot, dried oregano, and thyme, and mix. Add half of the two cheeses and about 1/8-1/4 c. of breadcrumbs and mix.
6. Spoon the eggplant mixture on top of the tomato slices to form a thick layer.
7. Add about a tablespoon of breadcrumbs on top of the eggplant layer.
8. Add the remaining sliced tomatoes in an overlapping layer.
9. Add the remaining grated cheeses so that there’s enough to melt on top.
10. Sprinkle with a little paprika.
11. Bake for 20-30 minutes (depending on the size) at 375 degrees till the cheese on top is melted and golden.

Let it cool a bit and eat as either a side dish or a vegetarian main course.

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Allison Cohen

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