eggplant casserole

[Guest guest]

Found this while looking at the meatlessmonday site! (not sure what

will do to it, but will see!)

 

Cat

 

 

 

 

 

 

Meal Planning - Dinner

 

Eggplant Casserole

Servings: 6-8

Ingredients

1 large eggplant

1 tbsp. of cider vinegar

2 tbsp. non-fat milk

1/2 cup whole wheat flour

1 tbsp. sesame seeds

2 tbsp. olive oil

1 cup mushrooms, sliced

3 medium tomatoes, sliced

1 tbsp. fresh basil, chopped or 1√ tsp dried basil

2 cups stale breadcrumbs

1 cup walnuts, chopped

1/4 cup parmesan cheese, grated

1 large courgette/zucchini, diced

2 small onions, chopped

Directions

Cut eggplant into 1/2-inch slices. Place in a large bowl and cover with

boiling water. Add vinegar and stand for 15 minutes, then drain and pat dry.

Mix flour and sesame seeds together in a large, shallow bowl or plate. Dip

eggplant slices in milk, then in combined flour and sesame seeds. Heat half the

oil in a large frying pan and add half the eggplant, in a single layer until

lightly browned. Drain on absorbent paper. Repeat with the remaining slices.

Place a layer of eggplant in a shallow ovenproof dish, top with mushrooms and

tomatoes, and sprinkle with basil.

Combine breadcrumbs, walnuts and cheese in a small bowl and sprinkle half the

mixture over tomatoes. Top with combined zucchini and shallots. Cover with

remaining eggplant, then sprinkle with the remaining breadcrumb mixture. Drizzle

with oil. Bake in a moderate oven 350 degrees Fahrenheit for about 30 minutes

or until golden brown. Serve with freshly cooked mixed beans; Butter beans,

French beans, Broad beans, with freshly milled black pepper on top.

Nutrition info per serving

Calories 370, Total Fat 18g, Saturated Fat 2g, Cholesterol less than 5mg,

Sodium 330mg, Total Carbohydrates 43g, Protein 11g