Eggplant Casserole

By mgdavies

Casserole can be prepared a day ahead; keep, covered, in refrigerator.
This recipe is not suitable for Freezing or Microwaving

Ingredients

• 1 large eggplant
• 1 tablespoon cider vinegar
• 2 tablespoons skim milk
• 1/4 cup wholemeal plain flour
• 1 tablespoon sesame seeds
• 1/4 cup oil
• 100 g mushrooms, sliced
• 3 medium tomatoes, sliced
• 1 tablespoon chopped fresh basil
• 1 cup stale wholemeal breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 medium zucchini, grated
• 2 green shallots, chopped
• 30 g butter, melted

Preparation

Step 1

Cut eggplant into 1cm slices, place in
large bowl, cover with boiling water,
add vinegar, stand for 15 minutes;
drain, pat dry with absorbent paper.
Dip half the slices in milk then in
combined flour and sesame seeds.
Heat half the oil in large frying pan,
add half the eggplant in single layer,
cook for about 2 minutes on each side
or until lightly browned; drain on
absorbent paper. Repeat with
remaining oil and eggplant. Place half
the eggplant in shallow ovenproof dish
(6 cup capacity), top with mushrooms
and tomatoes, sprinkle with basil.
Combine breadcrumbs and cheese
in small bowl, sprinkle half the mixture
over tomatoes. Top with combined
zucchini and shallots, cover with
remaining eggplant, then sprinkle with
remaining breadcrumb mixture. Drizzle
with butter, bake in moderate oven for
about 30 minutes or until golden.