I had such a great reaction to this casserole when I posted it on instastories. I think I may have shared it when I first started my blog but wanted to share it again. I grew up eating this casserole, my mom and grandmother always made it. Eggplant is sometimes a tricky veggie to know what to do with it, and this is such an easy and yummy way to use it. I have made a few changes since my grandmother made it. I add in fresh spinach and use a vinaigrette dressing, she used to use tomato soup. I will eat this for my meal but it pairs great with a green salad and grilled chicken as well. Enjoy!
E G G P L A N T C A S S E R O L E
2 small eggplants
1 white onion
2 cups spinach
Annie’s Roasted Red Pepper Dressing or Tessamae’s Green Goddess Dressing
sliced cheddar cheese (I prefer Cracker Barrel or Kerrygold)
Peel and slice eggplant into 1 inch rounds. Slice tomato into thin slices. In a baking dish layer eggplant, sliced onion, tomato, and spinach. Pour half the dressing over this layer. Then top with cheddar cheese. Do another layer exactly the same. Top all with cheese. Bake at 350 degrees about 1 hour until cheese is bubbly.
I also have had several questions about how I slice everything so perfectly and thin and it all has to do with your knives. Global Knives are my absolute favorite.
I recommend this set for starting. I like it has the flat and serrated knives. I use all these frequently.
These 3 piece set is also a good one if you just need flat knives.
This is a great full piece set