Monday, December 9, 2013

Gluten Free Eggplant Casserole

I came across this eggplant tomato casserole at

Here is a link to her recipe for this casserole:

It looked yummy, so I thought I'd give it a try.

Here are the ingredients I used:
1 large eggplant (about 1 1/2 lbs.)
1 1/2 tsp salt (optional)
2 eggs beaten
2 tbs butter
 2 or 3 tbs chopped onion
1/2 tbs oregano
1/2 cup dry bread crumbs
2 large tomatoes -sliced thin
2 oz. cheddar cheese -grated
1/2 cup Parmesan cheese

Peel And slice the eggplant.
Put the slices in a pan with the salt and about an inch of boiling water. Cover tightly and cook about 10 minutes. Drain.
Mash the eggplant and mix in the eggs, melted butter, onion, oregano, and bread crumbs.
Butter a shallow 1 1/2 qt baking dish.
Cover the bottom with half the tomato slices.
Spoon in all of the eggplant mixture and spread evenly.
Arrange the rest of the tomato slices on top.
Mix together the cheeses and sprinkle over the top layer of tomatoes, add a sprinkle of paprika.
Bake at 375 degrees for about 45 minutes

Here is a picture before I put in the oven:

 I followed the recipe except I used Schar gluten free bread crumbs.

This was a great casserole and so easy to make.
Some substitutions I will make next time I bake this:
I will add more eggs. I used 2 eggs and they were rather small.
I will add more bread crumbs.
I will add more seasonings such as, garlic chips and what else I may want to throw in from my spice shelf.
I used 2 tbs of light olive oil instead of the butter.
And a lot more cheese. Much more!

I heated up the casserole the next afternoon in the oven.
Even more delicious!

Laura @I'm So Vintage found the recipe in this book.

Let me know if you try this recipe.

Everyone, thank you for reading
Have a blessed day!

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