3 medium eggplants (unpeeled & sliced in 1/4 in thick slices) .
2 tbsps olive oil .
1/2 c black olives (quartered or sliced) .
3 large eggs (beaten) .
1 c onions (sliced) .
1/2 tsp dried oregano .
1/2 tsp salt .
2 tbsps dry parmesan cheese (powder variety) .
1 tsp cinnamon .
1/2 tsp garlic powder .
1/2 c green bell peppers (sliced) .
1 c breadcrumbs
Directions
Step #1 Preheat oven to 350°F.
Step #2 Prepare onion, green bell pepper, celery, fresh tomato & black olives in stated quantity as directed & set aside.
Step #3 Slice unpeeled eggplant into 1/4" thick slices.
Step #4 Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender.
Step #5 Remove from pan & set aside.
Step #6 In the same pan, add onion, celery & bell pepper.
Step #7 Saute till crisp-tender.
Step #8 Remove from heat & stir in the sliced tomato, black olives, herbs & spices.
Step #9 Place 1/3 of eggplant slices in a 9x13" baking dish.
Step #10 Top with 1/3 of veggie/spice mixture & repeat layering 2 more times.
Step #11 Bake 15 mins.
Step #12 While casserole is baking, beat eggs & set aside.
Step #13 In a separate bowl, mix breadcrumbs, 2 tbsp olive oil & Parmesan cheese.
Step #14 Mix well & set aside.
Step #15 At 15 mins, remove casserole from oven.
Step #16 Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around carefully using a fork to aid this process as required.
Step #17 Sprinkle top breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown.
Step #18 Serve as soon as possible.
Step #19 NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.
Enjoy the Mediterranean Eggplant (Aubergine) Casserole recipe