Eggplant and Onion Casserole
From inmaculada 16 years ago
- 30 minutes to make
- Serves 6
Tasty eggplant and onion side-dish, pre-cooked separately and then baked altogether, with a crumble top of cheese and bread crumbs.
Ingredients
- 5 eggplants shopping list
- 4 onions shopping list
- 3 garlic cloves shopping list
- 2 cups chicken stock shopping list
- ½ cup olive oil, separated shopping list
- rosemary and thyme (optional) shopping list
- salt and pepper to taste shopping list
- ½ cup feta or blue cheese, grated shopping list
- ½ cup Cheddar or Emmental cheese, grated (optional) shopping list
- ¼ cup bread crumbs mixed with shopping list
- 1 Tbsp grated parsley shopping list
How to make it
- Wash, dry and slice eggplants. Sprinkle with salt and let rest for about ½ hour.
- Pat dry and arrange on a shallow baking pan. Drizzle ¼ cup olive oil on top and bake until lightly browned (1/2 hour). Salt and pepper to taste.
- Peel and slice onions. Chop garlic cloves.
- Heat remaining olive oil in a big skillet and cook onions and garlic until transparent. Salt and add chicken stock and the herbs. Let it cook for about ½ hour on medium heat until onions are tender and liquid has almost evaporated.
- Arrange half the eggplants on a baking dish, add half of the onion mixture and sprinkle half the cheeses. Add remaining eggplant, onions and cheese. Sprinkle bread crumbs and parsley on top.
- Drizzle some extra olive oil and bake in 400ºF oven for 15 minutes or until bread is nicely golden and cheese is melted.
Eggplant to oven
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Cooking onions
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Layering
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Ready to bake
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Finished
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The Rating
Reviewed by 6 people-
Yum, Yum. Saved.
gingerlea
in Tampa loved it
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You pictures are beautiful, and I can't believe I haven't tried this recipe yet! It looks so good and the addition of blue cheese will be amazing! Thanks for posting this. Marcia
mao65
in Griffith loved it
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Love this recipe! Thank you. Your pictures are fantastic!
mamalou
in Attleboro loved it
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