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Create A Day

One creative project every day for a year

Oct-10-2012

Day 315: Eggplant Casserole/Lasagna

Posted by annagrace under Days 301-365

So… I haven’t posted anything in awhile. I’ve had several things in the works, but haven’t had the chance to sit down and post them, so be prepared for several posts over the next few days!

Anyways… the day that the Rooms and I went to the UT Gardens and took pictures we also went to 2 farmers’ markets! At the first one we went to in Market Square I picked up a beautiful eggplant that was striped with purple and white! I’ve never cooked eggplant personally, so I scoured the web for recipes and ended up mixing a few together to create a casserole that could… sorta… be considered like lasagna… Lemme explain…

I started by lining a small baking dish with aluminum foil for easier clean-up and poured a bit of olive oil in and coated the foil. I then threw in about 1/2 tsp of garlic and scattered it all over the bottom of the dish. I topped this with a bit of sea salt and fresh ground pepper. Then I cut the eggplant into thin slices… about a 1/4″ thick?

Then I put a layer of eggplant down, then a layer of chunky tomato sauce. I had found a recipe for this where they just used canned tomatoes, and I thought why not sauce?? It makes it super soupy and hard to cut, but also AMAZING! At any rate, I then sprinkled a bit more garlic into the sauce and salt and pepper. I topped this with shredded mozzarella cheese and then pepperoni. Then another layer of eggplant…

And just kept layering it until it was full! I ended up needing to do 2 dishes because I had a very big eggplant! Here’s before baking…

And then after baking for about 30 min at 350 degrees…

SO YUMMY!!! I have to tell you that this was sooooo good, but also super filling and super duper messy! I tried to cut it into squares like a normal casserole, but it was so much sauce that it just was soupy. We switched gears and got out bowls to eat it instead of plates and served it with garlic texas toast.

I think I may have went a little overboard with the sauce, but it was yummy and made several good meals for us! Here’s my recipe without all my stupid chatter for you in case you want to make it yourself!

Eggplant Casserole/Lasagna

1 large Eggplant cut into 1/4″ slices

1 Tbsp Olive Oil (roughly)

4 tsp Garlic (roughly)

1 large jar Chunky Tomato Sauce

2 1/2 cups Shredded Mozzarella

1 bag Sliced Pepperoni

Salt

Pepper

Preheat oven to 350. Line baking dish with foil then coat with olive oil. Spread about 1 tsp of garlic into bottom of dish and sprinkle with salt and pepper.

Line dish with a layer of eggplant then top cover with a little sauce. Mix about 1 tsp of garlic into sauce layer and sprinkle with salt and pepper. Top this with a handful of mozzarella cheese then a layer of pepperoni. Repeat the layering process of eggplant; sauce with garlic, salt, and pepper; mozzarella and pepperoni until dish is full.

Bake for 30-40 minutes at 350 or until eggplant is soft.

I hope you like my recipe! If you want something a bit healthier, you could opt for turkey pepperoni or just put it on top not all the way through. To make it a little less soupy, try doing sauce every other layer or use canned tomatoes instead… but you’ll miss out on the sauce flavor! I opted for Ragu’s chunky garden medley.

I thought this was really, really yummy, so I hope you like it, too!

Anna Grace