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 , July 8, 2012