First, let me say this is a modified recipe from Sandra LeeSmith. She posted her Eggplant Casserole for Speedbo last year. I LOVED that recipe! I've made it at least twice.
But for Thanksgiving, my sister was coming. And she's a vegetarian. So I decided to come up with a veggie version.
Here's Sandra's list of ingredients, updated for my purposes:
1 cup brown rice (3 cups cooked)
1 large eggplant pealed and cubed
1 onion chopped
1 package veggie or soy crumbles
½ cup dry sherry or dry wine
1 ¾ cup canned tomatoes, drained (14 oz can)
1 cup grated Parmesan cheese (I also used shredded Italian cheese on top)
1 ½ tsp salt
¼ tsp pepper
First the prep:
Cook the rice. Yes, I use Boil-in-bag! :)
Put cubed eggplant in boiling salted water and boil for five minutes.
Brown onion in a little oil and add in the veggie crumbles. I really like the Morning Star Farms Grillers Recipe Crumbles. I just used them frozen.
Add tomatoes and sherry: bring to a boil and simmer 5 minutes.
Add drained eggplant, cooked rice and all remaining ingredients.
Transfer to a 3 quart buttered casserole dish.
NOTE from Missy: I always put in 2 dishes and freeze the smaller one so I can have it later for lunches.
Though it has cheese in it, I always sprinkle some (A LOT!) on top. Isn't everything better with cheese???
|Sorry I didn't rotate the photo! Ran out of time.|
Cover and bake at 350 degrees for 1 hour (Or just heat in microwave).
I actually put it in the oven while it was still pretty hot from cooking on the stove. I just baked about 30 minutes, long enough for the cheese to melt and the casserole to bubble.