Eggplant Casserole

Eggplant Casserole

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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[Total: 3   Average: 5/5]

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This recipe is a low-calorie version, but delicious, of a more fattening dish.

  • 1 Medium Eggplant (Unpeeled & Cut Into 1/2 Inch Slices)
  • 2/3 Teaspoons Kosher Salt
  • 1/2 Cup Sliced Olives
  • 6 Green Onions (Finely Sliced)
  • 2 Tablespoons Olive Oil
  • 1 1/2 Cups Tomato Juice (More If Needed)
  • 1/2 Teaspoon Dried Oregano
  • 3/4 Cup Grated Parmesan Cheese
  1. Preheat oven to 325 degrees.
  2. Wash and slice eggplant. Throw away stem end. Salt slices and arrange in one layer in large-size shallow ovenproof dish. Do not overlap. Scatter sliced olives over eggplant.
  3. In large-size skillet sauté green onions in olive oil for 2 minutes over a medium heat. Add tomato juice and oregano over a low heat. Simmer 20 minutes.
  4. Pour sauce over eggplant slices. If it doesn’t quite cover add a bit more tomato juice. Sprinkle grated cheese over top of sauce.
  5. Place in oven for 35 to 45 minutes until most sauce has been absorbed.
  6. Remove from oven and serve warm.
  7. Serves 4
  8. Prep Time: 30 Minutes Cook Time: 45 Minutes Total Time: 75 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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