Sorry it's been so long since my last post. The fall is the busiest time for me at work. So I've been swamped. But just because I haven't been writing doesn't mean I haven't been cooking or eating. So I've got something pretty good for you today. Simple. When I came across the recipe I was really surprised that I hadn't thought of it myself. I guess I've been leaving all of my good brain cells at work.
If you follow this blog you know how much I struggle with giving up my favorite foods. Absolutely the SCD Diet has saved my life. But that doesn't mean that I don't miss things like biscuits. And in this case lasagna. This recipe is for a lasagna lookalike - the Eggplant Bake.
See. . . looks just like lasagna. And the best part is, it kinda tastes like it too. It definitely helps me get over the hump when I want that noodly, cheesy, tomatoey goodness. It takes a little time to prepare but it keeps super well in the fridge or the freezer. Check out the bubbly corners! I'm getting hungry just writing this!
And just a peek of the fabulous eggplant. . .
So now that I've used up all of your patience, here's the recipe. Adapted from 500 Caseroles by Rebecca Baugniet. This is one of my favorite cookbooks. It's loaded with carby options but many of the recipes are surprisingly adaption friendly.
1 large eggplant cut in 1/2 inch slices
1 large onion, minced
2 garlic cloves, minced (or more if you like it garlicky)
1 (28 oz.) can whole/crushed/diced tomatoes with liquid (whatever style you like)
3-4 basil leaves, roughly torn
12 oz. of cheese, grated (any mix you like that will melt. I used provolone, swiss, and parm)
- Arrange the eggplant slices in a single layer on paper towels. Sprinkle the slices with salt and wait for 30 minutes. The slices will start to release a lot of their moisture.
- Flip the slices over and salt the other side. Wait 30 more minutes while the eggplant continues to release it's moisture.
- Heat olive oil in a large pan over medium heat. Add your onion and garlic and saute until they start to soften.
- Stir in the tomatoes. If you're using whole tomatoes break them into smaller pieces. Add the basil and salt and pepper to taste. Bring to a boil and then reduce the heat and simmer for 25 minutes until the sauce has thickened. Then remove the sauce from the heat and set aside.
- Preheat the oven to 350 degrees.
- Rinse the eggplant slices with cold water and pat them dry. Brush them on both sides with olive oil and sautee them in a pan until they are softened and warmed through. Remove them to paper towels.
- Grease a 9x9 casserole dish. Cover the bottom of the dish with a layer of eggplant. Then a layer of sauce and cheese. Repeat with additional layers until the dish is full and top with remaining cheese.
- Bake for 30 minutes or until bubbly and golden on top.
This is a simple recipe but it's definitely delicious comfort food. Enjoy!