Eggplant Casserole (version XVIII)

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1 large eggplant, cut into 1/2 inch slices
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup whole wheat flour
1 tablespoon plus 1 teaspoon sesame seeds
1/4 cup olive oil
2-3/4 tablespoons skim milk
1/4 pound mushrooms, sliced
3 medium tomatoes, sliced
1 tablespoon plus 1 teaspoon fresh basil, chopped
1 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
2 medium zucchini, grated
2 shallots or green onions, chopped
1 ounce unsalted butter, melted

Preheat oven to 350. Place eggplant slices in bowl and cover with boiling water and vinegar. Let stand 15 minutes. Drain and pat dry with paper towel. Combine flour and sesame seeds in a shallow pie plate. Heat half the oil in a large frying pan. Dip eggplant slices in milk, then in flour mixture. Cook the eggplant, in batches if necessary, in a single layer. Cook about 2 minutes on each side or until golden. Drain on paper towel. Repeat using remaining oil and eggplant.

Arrange half the eggplant in a shallow baking dish; add mushrooms and tomatoes. Sprinkle in basil, half the breadcrumbs, and half the cheese. Add zucchini and shallots, then cover with remaining eggplant. Sprinkle with remaining breadcrumbs and cheese. Drizzle with butter and bake about 30 minutes, or until golden.

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