Thursday, August 23, 2012

Eggplant Casserole or Red, White, and Blue/Black Casserole

We have been very lucky this year to have an abundance of eggplant growing in the garden. What better way to use it than in this delicious recipe.

Eggplant Casserole or Red, White and Blue/Black Casserole

This recipe is based on one from The Victory Garden Cookbook by Marian Morash.  I have taken some liberty and used a fresh Manchego cheese instead of the Mozzarella called for in the original recipe.  Manchego is a delicious Spanish cheese made from sheep's milk.  Fresh Manchego cheese is only aged about two weeks, which keeps it smooth and buttery. If you can't find Manchego, use Mozzarella.

Makes 8 servings
  • 2 medium Eggplants (about 1 ½ pounds total)
  • 3-4 Red Tomatoes
  • 4 cloves garlic, minced
  • 3 medium Yellow Onions (about 3 cups)
  • ¼  tsp. ground black pepper
  • ½ cup fresh Basil, slice thinly (chiffonade)
  • 6-8 ounces fresh Manchego Cheese
  • ¼ cup Olive Oil
1.   Cut the eggplant in half lengthwise, then slice into half-moon shaped slices, about ½ inches thick.  Salt and drain for 30 minutes.

2.   While the eggplants are draining, cut the onion into fine slices. Mince the garlic and sauté both in a small amount of the olive oil until lightly browned. Remove from heat and set aside.

3.   Dry each eggplant slice with paper towels to remove excess salt and moisture.

4.   Heat skillet over medium-high heat, and coat with olive oil. Fry each eggplant slice on both sides until just lightly browned. This step will help save time in the baking process. Eggplant takes a long time to bake if you don’t do this step.

5.   Slice the tomatoes in half and slice again to resemble half-moons.  Slice the Manchego cheese in the same way.

6.   In a rectangular casserole about 2 inches deep, spread half of the cooked onion and half of the sliced basil.

7.   Begin with the eggplant and stand up the slices at the narrow end of the casserole, then add sliced cheese and the tomatoes.  I press this firmly as I go to keep them together. Repeat this process until the dish is full.

8.   Top the casserole with the remaining cooked onions and sliced basil, spreading evenly.  Drizzle with any remaining olive oil. Top with some freshly ground black pepper.

9.   Cover the casserole with aluminum foil, and bake at 350° for 35-40 minutes.  Remove from the oven and allow to cool for about 10 minutes.


  1. My Dad used to make this when I was a child. I thought about it the other day, but didn't have his recipe as he is now deceased. I was overjoyed at your post. Thanks so much for sharing! I can't wait to see what my family thinks of this delicious summer meal.

    1. I hope they enjoy it as much as we do. We make it at least twice a year during tomato harvest time. Nothing better than garden tomatoes and eggplant!


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