Thursday, August 19, 2010

Eggplant Casserole


Like any true Southerner, I love a casserole. All that ooey gooey goodness, whats not to love? And now that I have a baby and my time for cooking has dwindled, I love casseroles even more. They are super easy to make and can easily be made ahead of time and served later. This recipe is for a casserole that my mom and grandmother made all the time when I was growing up. I have tweaked it a bit and this is my adapted version. If you love eggplant you are going to love this casserole! So Paula Deen, eat your heart out (although I promise my casserole is healthier than what she would make)!

EGGPLANT CASSEROLE

-1 LARGE EGGPLANT- PEELED AND SLICED INTO THIN ROUNDS
-2-3 TOMATOES, SLICED
-1 WHITE ONION, SLICED
-1 BAG FRESH SPINACH
-1 BOTTLE OF ANNIES ROASTED RED PEPPER DRESSING
-SLICED CHEESE (I USE CRACKER BARREL WHITE CHEDDAR OR REGULAR CHEDDAR)

IN A CASSEROLE DISH (I USE THE 9X13 RECTANGLE SIZE)LAYER FIRST THE EGGPLANT, THEN TOMATO, ONIONS, AND SPINACH. POUR HALF THE BOTTLE OF DRESSING OVER THESE LAYERS. ADD A LAYER OF CHEESE. THEN REPEAT THE LAYERS ONCE MORE. POUR THE REMAINING DRESSING (SOMETIMES I DON'T USE THE WHOLE BOTTLE, DEPENDS HOW LIQUIDY YOU LIKE YOUR CASSEROLE). TOP WITH CHEESE. BAKE AT 350 DEGREES FOR ABOUT 45 MINUTES OR UNTIL BUBBLY.

**NOTE- YOU CAN REALLY USE ANY DRESSING YOU LOVE ON THIS CASSEROLE. I HAVE TRIED SEVERAL BUT PREFER THE ANNIES. IT IS ALSO GOOD WITH SUN DRIED TOMATO VINAIGRETTE OR ITALIAN. MY GRANDMOTHER USED TO MAKE HERS WITH CREAM OF MUSHROOM SOUP.

3 comments:

Mrs. Mullins said...
This comment has been removed by the author.
Newlywed and Decorating said...

Hi! This recipe looks yummy! I've never cooked with eggplant before so I'll have to try it :)

Mama L said...

Hi Natalie! I made this for dinner tonight! My husband’s first ever vegetarian meal and it was a blazing success! Had to play around with the ingredients - used cream of mushroom soup, like your grandma, and added pine nuts. Couldn’t get any fresh spinach, so regrettably had to leave that out. Still delicious though. Thanks!