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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
2 - 3
eggplants, thinly sliced
4 - 5
garlic cloves, chopped
tablespoon garam masala
cups mozzarella, shredded
- 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.
- 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!
- 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.
- 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.
- 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.
- 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!
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe