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Eggplant and Cheese Casserole (GF) Recipe

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This recipe for Eggplant and Cheese Casserole (GF) is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 small eggplants (about 3 lbs.)
1 large onion, chopped
1 large green bell pepper, seeded and chopped
¾ cup gluten–free bread crumbs
OPTIONAL: 1 can (about 2 ¼ oz.) sliced ripe olives, drained – I leave out the olives
1 T. chopped fresh oregano or 1 tsp. dried oregano
1 (28 oz.) can tomato sauce – I use pasta sauce with mushrooms to add extra vegetables/flavor
1 cup nonfat ricotta cheese
1 ½ cups shredded reduced-fat sharp cheddar cheese
Directions:
Directions:
Cut unpeeled eggplants into ¾ inch cubes and place in a deep 4–quart casserole. Add onion, bell pepper, bread crumbs, olives, oregano, and tomato sauce. Stir well. Cover tightly and bake in a 400⁰ oven for 45 minutes. Stir vegetables thoroughly and cover tightly again. Continue to bake until vegetables are very soft when pressed (about 45 more minutes). Check occasionally and add water, 1 tablespoon at a time, if casserole appears dry. Spoon ricotta cheese in dollops over hot vegetable mixture. Sprinkle with cheddar cheese. Continue to bake, uncovered, until cheese is melted (about 10 more minutes). Makes 8 servings.
Personal Notes:
Personal Notes:
This has the taste of eggplant Parmesan, but it’s much lighter and much quicker to make.

 

 

 

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