Mediterranean Eggplant Casserole
|1 ||eggplant (about 1-1/4 lb.)|
|2 tsp. ||dried marjoram|
|1 cup ||bulghur (in the bulk section of most grocery stores)|
|1 cup ||boiling water|
|2 tbsp. ||olive oil|
|2 cups ||chopped onions|
|4 ||garlic cloves, chopped or |
|1 tsp. ||dried oregano|
|1/2 tsp. ||salt|
|1/4 cup ||currants|
|3 ||lg. eggs, beaten|
|1-1/2 cup ||crumbled feta|
|2 cups ||low-fat cottage cheese|
|3/4 cup ||Parmesan|
|3/4 cup ||chopped fresh basil|
|1 cup ||chopped toasted walnuts|
|1 tbsp. ||lemon juice|
|2 ||lg. ripe tomatoes, sliced, or |
|1 can ||of diced tomatoes drained|
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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.
Put the bulghur and boiling water into a bowl. Cover and set aside until the water has been absorbed, about 15-20 minutes.
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.
In a separate bowl, stir together the eggs, feta, cottage cheese, 1/2 cup Parmesan, and 1/4 cup basil. Set aside.
Fluff the bulghur 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.
To assemble the casserole, spread the bulghur pilaf evenly in a lightly oiled 9 x 13 baking pan. Layer the baked eggplan 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.)
Spoon the egg and cheese mixture and spread it evenly on top. Sprinkle on the rest of the Parmesan.
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.
This recipe is adapted from the Moosewood Restaurant Cooking for Health.