Mediterranean Eggplant (Aubergine) Casserole Recipe - Food.com (2024)

• 3 medium eggplants (unpeeled & sliced in 1/4 in thick slices)
• ³⁄₄ cup olive oil (more as required)
• 1 cup onion (chopped)
• 1 cup celery (chopped)
• ¹⁄₂ cup green bell pepper (chopped)
• 1 cup fresh tomato (seeded & diced)
• ¹⁄₂ cup black olives (quartered or sliced)
• ¹⁄₂ teaspoon dried oregano
• ¹⁄₄ teaspoon dried thyme leaves
• ¹⁄₄ teaspoon cumin
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon black pepper
• 1 teaspoon cinnamon
• 3 large eggs (beaten)
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons dry parmesan cheese (powder variety)

directions

• Preheat oven to 350°F.
• Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
• Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
• In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
• Remove from heat & stir in chopped tomato, black olives, herbs & spices.
• Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
• While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
• At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
• Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
• NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.