Eggplant Casserole

Sorry about the late update again. I have another awesome dinner to update about. You may recall I had previously made eggplant gratin. Well, now I'm calling it eggplant casserole. I used better ingredients and a different preparation approach. The results were fantastic.

I also thought I would share the results of using dish soap instead of dishwasher soap in the dishwasher:


The person who attempted this wishes to remain anonymous.

This time I decided to make my own sauce, since I have a box full of canned tomatoes.

First, I cooked up some chopped yellow onions and garlic in some olive oil.


I won't lie, I cried a little.

I then chopped up some eggplant. This time, I sliced them horizontally.


Disks of doom.

After the onions were cooked a little more thoroughly, I dumped in the tomatoes and let the sauce simmer for about 25 minutes. I added fresh basil once the sauce was done cooking.


I guess in Italy, tomatoes are not round.

While the sauce was saucing it up, I fried each piece of eggplant in more olive oil.


Sizzle sizzle.

Once I had finished with both the sauce and eggplant, I assembled the casserole.


That's ricotta cheese! Get it? Ricotta instead of "a lotta"? No? Okay...

I baked the casserole at 400ºF for about 25 minutes. It had browned nicely at the top.


Looks good enough to eat.


Need I say more?


Delicioso!

It was such a fantastic meal. I enjoyed every bite. I think making the sauce myself added a lot of flavour, and the eggplant was very tender and delicious. My dad told me that is was a very filling and wholesome meal, despite it being vegetarian.

Sayonara, baby!