Toomay125: Marinated Artichoke and Eggplant Casserole

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Marinated Artichoke and Eggplant Casserole

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Quick and Simple Tomato Sauce (see recipe)

2/3 cup Jarlsberg cheese -- grated

1/2 cup part-skim ricotta cheese

1/2 cup Parmesan cheese -- finely grated

1 large egg -- beaten

freshly ground pepper

2 tablespoons fresh cilantro -- chopped

1 medium eggplant (about 1 pound)

3 tablespoons canola oil

1 jar artichoke hearts (4 oz jar, marinated) --

drained

 

Prepare Quick and Simple Tomato Sauce according to following recipe. Set

aside. (Reserve additional sauce for another use.) Preheat the oven to

375 degrees F. In a medium bowl, combine the Jarlsberg, ricotta, and 1/4

cup of the Parmesan cheese. Mix in the egg, pepper, and cilantro. Set

aside.

 

Peel the eggplant and slice it lengthwise into 1/4-inch strips (you want

8 to 10 strips). Steam 8 minutes, until just al dente. Put 1 tablespoon

of the oil in a skillet and lightly saute the eggplant 4 minutes over

medium heat. Do this in several batches, adding additional oil as needed

(you will need no more than 3 tablespoons total). Set the sauteed

eggplant slices aside on paper towels to drain after you cook them.

 

Drain the artichoke bottoms and slice in half crosswise. Place a single

layer of eggplant into an unoiled loaf pan and top this with a single

layer of artichoke bottoms. Add half of the cheese mixture and spoon

half the tomato sauce over the cheese. Repeat the layers, reserving 2

tablespoons of sauce and ending up with a layer of eggplant (so you will

have 3 layers of eggplant altogether, 2 of everything else). Distribute

the remaining 1/4 cup of Parmesan evenly over the top. Bake, uncovered,

20 minutes. Remove from the oven and allow to set for 10 minutes. Invert

on a serving platter and cool for 5 minutes before lifting off the loaf

pan. Drizzle the remaining 2 tablespoons of tomato sauce over the loaf

and serve.

 

Recommended companion dishes: a simple pasta side dish and a

Mediterranean Salad

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 312

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 262 Calories; 22g Fat (76%

calories from fat); 14g Protein; 2g Carbohydrate; 79mg Cholesterol;

326mg Sodium

 

NOTES : Guy Hadler gets the credit for creating this wonderful dish. It

is one of those meals that came together out of what was in the

refrigerator one evening when friends dropped by. We now enjoy it

frequently!

 

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