Eggplant Casserole (RECIPE)

Eggplant Casserole (RECIPE)

Ingredients

• 1 eggplant (about 1-1/4 lb.)
• Kosher salt
• 2 tsp dried marjoram
• 1 cup bulghur (in the bulk section of most grocery stores)
• 1 cup boiling water
• 2 tbsp extra virgin olive oil (Kasadrinos **FREE BOTTLE**)
• 2 cups chopped onions
• 4 garlic cloves, chopped or pressed
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 cup currants
• 3 large eggs beaten
• 1-1/2 cup crumbled feta
• 2 cups cottage cheese (full fat or organic)
• 3/4 cup Parmesan
• 3/4 cup chopped fresh basil
• 1 cup chopped toasted walnuts
• 1 tbsp lemon juice
• 2 large. ripe tomatoes, sliced, or 1 can of diced tomatoes drained

Instructions

• 1. Slice the eggplant into 1/2 inch thick rounds and arrange them in a single layer on a baking sheet. Brush them on both sides with olive oil and sprinkle with salt and 1 tsp. of the marjoram. Bake in a preheated oven at 400 F until tender and browned, about 20-25 minutes.

• 2. Put the bulgur and boiling water into a bowl. Cover and set aside until the water has been absorbed, about 15-20 minutes.

• 3. Warm the olive oil in a skillet on medium heat. Add the onions, garlic, oregano, salt, and the remaining marjoram. Cook, stirring occasionally, until the onions are soft, about 10 minutes. Stir in the currants and remove from heat.

• 4. In a separate bowl, stir together the eggs, feta, cottage cheese, 1/2 cup Parmesan, and 1/4 cup basil. Set aside.

• 5. Fluff the bulgur and stir in the onions and currants, the remaining 1/2 cup basil, and the toasted walnuts and lemon juice. Add salt and pepper to taste.
  
  
• 6. To assemble the casserole, spread the bulgur pilaf evenly in a lightly oiled 9 x 13 baking pan. Layer the baked eggplant slices and then the tomato slices. (Note: Tomatoes were not in season when I made this, so I dotted the eggplant with drained canned tomatoes.)

• 7. Cover with foil, rounding it so it won't stick to the top of the casserole. Bake i a preheated 350 F over for 40 minutes until the casserole is set. Uncover and bake until the top is golden and the custard is firm, about 15-20 minutes.

Enjoy!!

Servings : 5
Ready in : 20-25 Minutes
Course : Breakfast, Lunch, Main Dish

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