Eggplant Casserole is one of our favorite meals. It can be served with or without meat. We serve Sweet Italian Turkey Sausage links to our eggplant.
While you prepare the eggplant I suggest starting my My Basic Red Sauce.
- One Medium to large eggplant
- 1/4 cup of the finest balsamic vinegar you can
- 1/4 cup Extra Virgin Olive Oil (EVOO)
- 1 Tsp Pepper
- 1 Tbsp Italian Herb blend
- 2 cloves minced garlic
- coarse salt grind sprinkled on top to taste
Preheat Oven to 375 degrees.
Cut eggplant into 1/4 inch thick slices and place in glass dish. Place on cookie sheet covered with Olive Oil sprayed aluminum foil. Mix Balsamic Vinegar, EVOO, pepper, herb blend, and minced garlic in a small bowl.
until well blended. Spread on top and bottom of each eggplant slice. Roast in oven for 20-25 minutes.
Pour some of the red sauce in bottom of a 9×9 glass casserole dish. Stack the eggplant slices in the dish and then pour the sauce over until completely covered. Sprinkle with Italian Blend or Grated Parmesan Cheese and bake in oven for about 20 min. Plate and serve.