Author Notes
I had a few eggplants and a bunch of ugly tomatoes sitting on my counter and I knew I needed to do something with them pretty quickly before the tomato and/or eggplant pile grew even more as my garden continues to produce delicious veggies for us this month. This simple Indian Eggplant and Tomato Casserole is a great recipe to use up your in-season veggies and it's also a nice vegetarian main course that will satisfy many hungry mouths! This recipe looks prettiest if you use a variety of eggplants. Experiment - you can't mess this up! —and_she_cooks
Ingredients
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2 - 3
eggplants, thinly sliced
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6
tomatoes, chopped
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4 - 5
garlic cloves, chopped
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1
onion, chopped
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1 tablespoon
garam masala
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2 cups
mozzarella, shredded
Directions
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Slice your eggplants thinly, sprinkling them with a little salt and layering them on a cookie sheet so they can "sweat" a bit. Set aside while you prepare the other ingredients.
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Chop up the onions and garlic and all the ugly tomatoes you have lounging around on your counter. You know, any tomatoes bruised and battered or still a little bit green!
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Lightly saute the onions and garlic in a little bit of olive oil, add the chopped tomatoes and about 1 tablespoon of garam masala - a delicious Indian spice. You can probably find garam masala at your local grocery store.
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Cook the tomatoes, onions, and garlic over medium heat, lightly breaking them up as they cook, until you have created your own Indian-spiced, slightly chunky, tomato sauce.
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In a large, round casserole, take a spoonful of tomato sauce and spread it around the bottom. Layer the sliced eggplant over top and add a little more tomato sauce. Sprinkle shredded mozzarella cheese over the sauce and repeated the layers - eggplant, sauce, cheese - until you have used up all of my ingredients.
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Make sure your last layer is cheese, pop it in the oven at 350 degrees and let it cook for about 30 minutes. Serve with crusty bread and a beautiful green salad. Enjoy!
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