Name: Mediteranean Eggplant Casserole
Prep time: 25 min
Cook time: 50 min
Ingredients: 4 tbsp Extra-virgin olive oil (or more if needed); 1/4 cup Red onion (diced); 6 cloves Garlic (slivered); 4 cups Grape tomatoes (halved ); 1/2 cup Chicken broth; 1 large Eggplant (ends removed and sliced thin into 1/4 inch thick rounds); 8 oz Baby spinach; 1 medium Yellow squash (sliced thin); 1 medium Potatoes (sliced thin into 1/4 inch rounds); 1 tsp Dried oregano; 1/2 cup Asiago cheese (shaved); 2 tbsp Fresh parsley; 4 slices Crusty bread (toasted)

Mediteranean Eggplant Casserole

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Prep Time: 25

Cook Time: 50

Resting time: 10

Servings: servings

Calories: 345kcal

Ingredients

4 tbsp Extra-virgin olive oil or more if needed
1/4 cup Red onion diced
6 cloves Garlic slivered
4 cups Grape tomatoes halved
1/2 cup Chicken broth
1 large Eggplant ends removed and sliced thin into 1/4 inch thick rounds
8 oz Baby spinach
1 medium Yellow squash sliced thin
1 medium Potatoes sliced thin into 1/4 inch rounds
1 tsp Dried oregano
1/2 cup Asiago cheese shaved
2 tbsp Fresh parsley
4 slices Crusty bread toasted

US Customary - Metric

Instructions

Preheat the oven to 375 degrees.
Heat a nonstick pan over medium heat. Once hot, add half of the oil. Saute the onion and garlic until nicely golden browned. Add in the tomato and saute until they start to soften. Add in the broth. Lower the heat to a low simmer. Let simmer until the tomatoes completely break down. Then remove from the heat. Season with salt and pepper to taste.
Lightly grease an 8x8 baking dish (or larger if making more portions to use for next weeks grilled cheese recipe) with oil. Shingle half of eggplant on the bottom of the baking dish. Drizzle with oil and season with salt and pepper. Spread half of the spinach on top. Add half of the yellow squash, and 1/3 of the tomato mixture. Then shingle the potatoes, drizzle with oil, and season with oregano, salt and pepper. Spread half of the asiago over the potatoes. Spread the remaining spinach, yellow squash, and another 1/3 of the tomato mixture. Shingle the remaining eggplant over top. Drizzle with oil and season with salt and pepper. Cover tight with foil.
Bake for 20 minutes. Remove the foil, top with the remaining asiago, and bake for another 30 minutes or longer if needed until the potatoes are tender and everything has fused together. Let rest for 5 minutes before slicing into portions.
(There will most likely be a lot of water accumulated in the baking dish. Carefully drain out as much as you can. or when portioning use a slotted spatula and hold each portion at an angle to drain out the moisture before plating).
Top each portion with the remaining tomato mixture. Garnish with parsley. Serve with bread.

Notes

Note: Used in next weeks grilled cheese recipe for leftovers.

Nutrition