Thursday, June 7, 2012

Three-Cheese Eggplant Bake

This terrific casserole is courtesy of Dr. William Davis, author of “Wheat Belly”.  This recipe is located in Appendix B, page 256 of the hardback and reprinted with his gracious permission. 

I have been hearing rave reviews about this recipe and I finally got a chance to try it.  I had to wait until Bubba wasn't around to put it together (so he wouldn't see me peeling it), as you remember, anything that is 'enhanced' with eggplant is a secret at our house - I just have to remember that I called it "Italian Casserole" in case he wants it again...  And yes, of course, he really enjoyed it and it makes several servings so we'll get to have it a few more times this week or we can freeze the portions for another day.  This recipe is very similar to No Noodle Vegetable Lasagna.

This dish would be great as an entree or in smaller portions as a side dish for grilled steak, chicken or fish.

Print this recipe:  Three-Cheese Eggplant Bake

Three-Cheese Eggplant Bake
makes 8-10 servings
recipe courtesy of Dr. William Davis

1 eggplant, cut crosswise into 1/2 inch thick slices

1/2 cup extra virgin olive oil

1 yellow onion, chopped

2-3 cloves garlic, minced or crushed

3-4 tablespoons sun-dried tomatoes, chopped

4 to 6 cups of spinach leaves (about 6 oz bag)

2 tomatoes, cut into wedges

2 cups tomato or marinara sauce

1 cup ricotta cheese

1 cup shredded whole-milk mozzarella cheese (4 oz)

1/2 cup grated Parmesan cheese (2 oz)

dried basil (or 4-5 fresh basil leaves, chopped)

Preheat the oven to 325F.

Place the eggplant slices in a 9x13 baking pan.  Brush both sides of the slices with most of the oil, reserving about 2 tablespoons.  Bake for 20 minutes.  Remove the eggplant but leave the oven on.

While eggplant is baking, heat the remaining 2 tablespoons oil in a large skillet over medium heat.  Add the onion, garlic, sun-dried tomatoes and spinach and cook until onion softens.

Scatter the tomato wedges over the eggplant, then spread the spinach mixture on top.  Top the spinach with the tomato sauce.

Mix together the ricotta and mozzarella cheeses in a bowl.  Spread the cheese mixture over the tomato sauce and sprinkle with the basil.  Sprinkle the Parmesan cheese over the top.

Bake uncovered until bubbling and the cheese is melted, about 30 minutes.

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