Casserole Remade

AuntDot

Dunnellon, United States

Artist's Description

Sony P10 Cyber-shot digital camera; 1/8s, f/2.8, ISO 160, focal length 7.9mm

This is my version of a beef-eggplant-tomato-cheese casserole I’ve been making for years. My newer version is made with non-meat crumbles (Boca or Morningstar Farms shown here, or use ground turkey) and reduced-fat Cheddar cheese. The “meat” is sauteed in a little olive oil with some chopped onion and garlic, then a little salt, pepper, a spoonful of flour, and oregano are added. After this is cooked for a couple of minutes, put it in a 10×10 casserole dish, top with eggplant slices that have been boiled to fork-tender, sliced fresh tomatoes, and a cup or more of the shredded cheese. Bake 40 minutes at 350 degrees. Nice with a side salad. Those lucky enough not to have to watch their weight might add some crusty Italian or French bread.

FEATURED in The Luscious Food House, July 8, 2012

Artwork Comments

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