August 29, 2009

Eggplant & Mushroom Greek Casserole

Eggplant & Mushroom Greek Casserole

Makes: 12 servings

Created by The MDM Team, Wednesday, January 23, 2008
This amazing Greek Pastitso features a wonderful sauce that is served over your choice of pasta. Go Greek tonight with the ultimate eggplant and mushroom casserole.

1 brinjal, diced (The eggplant, aka aubergine, or brinjal)
2 tbsp. oil
1 onion, chopped
1 clove garlic, crushed
1/2 lb. button mushrooms, quartered
6-8 tomatoes, skinned and chopped
1/3 cup red wine
1 1/2 cups vegetable stock
1/2 lb. pasta
1 1/2 cups cheddar cheese, grated

3/4 lb. ricotta cheese
2 eggs, beaten
1 cup of milk
1/2 cup cheddar cheese, grated
1 oz. Parmesan cheese

Heat the oil and fry the brinjal, for several minutes until lightly browned, drain on kitchen paper; add onion, garlic and mushrooms to the pan, add more oil if necessary. Cook until the onion is soft. Combine tomatoes, wine and stock in a pot, simmer for 15 minutes or until thick. Stir in brinjal and onion mushroom mixture. Cook pasta until tender, drain. Combine pasta with half of the brinjal mixture. Spread into a large ovenproof dish, top with remaining brinjal mixture. Combine all ingredients for the sauce and spread over brinjal mixture. Sprinkle with cheese and Parmesan. Bake at 350 degrees for 40 minutes.
Additional Tips
Ready in 1¼ hour

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