Tonight's dinner is a simple layered casserole full of fresh summer produce.
|Already to go in the oven|
Garden Casserole: Eggplant, Tomato, and Rice Casserole
4 large ripe tomatoes
1/3 cup coconut oil
1 large eggplant, peeled and cubed
1 medium onion, finely chopped
salt, to taste, plus 1/2 tsp
2 cloves garlic, minced
1 Tablespoon Chopped Fresh Basil
1/2 tsp dried oregano
fresh black pepper to taste
3 cups cooked rice- add a little butter to it after it cooks
1 cup mozzarella cheese sliced
Grated Asiago Cheese to cover
Preheat oven to 375
coarsely chop enough tomatoes to make 3 cups. Thinly Slice the remaining whole tomatoes
Heat Coconut oil in a large skillet over medium heat and add the eggplant, onion, and salt to taste.
cover and cook for 1 minute more. Add the chopped tomatoes, basil, oregano, 1/2 tsp salt, and pepper to taste. Cover and Cook until the mixture is saucy, about 5 minutes. Remove from heat.
Oil a casserole dish. Spread half of the eggplant mixture on the bottom. Cover with half of the rice, the remaining eggplant, and the remaining rice. Lay the tomato slices on the rice. Sprinkle the top with a little minced garlic and shredded fresh basil if desired. layer the mozzarella cheese and sprinkle the grated asiago cheese over the top of the casserole. Bake for 40 minutes, or until heated through.
Makes 6 Servings.