Speedy Summer Casserole
1 eggplant, unpeeled sliced into 1/3-inch, thick rounds
If the eggplant contains a lot of seeds, sprinkle the slices liberally with salt and leave them to drain for 30 minutes in a colander lined with paper towels.
1 large ripe tomato, thinly sliced
3 large hard-boiled eggs, sliced
1/2 cup shredded fresh mozzarella or havarti cheese
1 cup fresh bread crumbs
1/2 cup grated parmesan cheese
1 clove garlic, chopped
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/4 cup minced oil-cured black olives
1 tablespoon extra virgin olive oil
Heat the oven to 425°F. Squirt an 8-inch baking dish with nonstick spray or lightly grease with unsalted butter. Lightly rise the eggplant, just to remove the surface salt, if using, and pat it dry. Spread the slices in a single layer on a nonstick baking sheet and bake until soft, about 25 minutes. Remove the eggplant from the oven, but leave the heat on.
Transfer the slices to the prepared baking dish, covering the bottom evenly with them, overlapping if necessary. Top with the tomato slices. Distribute the eggs and the mozzarella or Havarti cheese evenly on top.
In a mini-food-processor or blender, combine the bread crumbs, Parmesan, garlic, basil, parsley and olives. Process in short spurts to combine. Sprinkle evenly over the casserole, and drizzle the olive oil over that.
Cover loosely with foil and bake for 15 minutes. Remove the foil and continue baking until the topping has browned, and the cheese has melted, about 10 minutes. Let the casserole sit for 10 minutes before serving. Serve hot or at room temperature. Serve leftovers cold.
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