Cajun Eggplant Casserole
Recipe: #1638
October 29, 2011
Categories: Casseroles, Side Dishes, Eggplant, Brunch, Sunday Dinner Oven Bake, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"I have just recently found out how wonderful eggplant ia. I have been trying it in many different ways and created this recipe. It is very simple to make. Add more chili if you love spicy. Substitute Mexican tomatoes if you can't find Chili and Lime. Use your favorite cheese on top. Preparation time does not include the 3/4 hour that you are sweating the eggplant. If you have a surplus of tomatoes us 3 fresh medium size tomatoes and up the chili flakes, add a teaspoon fesh lime juice."
Ingredients
Nutritional
- Serving Size: 1 (486 g)
- Calories 237.2
- Total Fat - 6.2 g
- Saturated Fat - 3.4 g
- Cholesterol - 16.3 mg
- Sodium - 397.1 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 9.4 g
- Sugars - 16.7 g
- Protein - 18.6 g
- Calcium - 349.6 mg
- Iron - 2.3 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375f.
Step 2
Place the slices of eggplant on a paper towel and sprinkle with salt, cover with another paper towel, let it sit for 3/4 hour.
Step 3
Wipe off any salt and dice the eggplant into 3/4 inch cubes.
Step 4
Place eggplant in a lightly oiled casserole dish large enough to hold the eggplant in a single layer.
Step 5
Add the onions, sprinkle with chili flakes, add garlic and bay leaf.
Step 6
Cover with tomatoes, sprinkle on the cheese and cover with foil.
Step 7
Place in oven bake 45 minutes, remove foil and bake for a further 15 minutes or until the cheese is golden. Allow to rest for a couple of minutes and serve.
Tips
No special items needed.