Eggplant Casserole
Ingredients:
1 large eggplant
1 tablespoon of cider vinegar
2 tablespoons low fat milk
50g wholemeal plain flour
1 tablespoon sesame seed
2 tablespoons oil
100g mushrooms, sliced
3 medium tomatoes, sliced
1 tablespoon fresh basil, chopped
225g stale breadcrumbs
100g walnuts, chopped
25g parmesan cheese, grated
1 large zucchini, diced
2 small onions, chopped
Method:
Cut eggplant into 1cm slices. Place in a large bowl and cover with boiling water. Add vinegar and stand for 15 minutes, then drain and pat dry.
Dip eggplant slices in milk, then in combined flour and sesame seeds. Heat half the oil in a largs frying pan and add half the eggplant, in a single layer until lightly browned.
Drain on absorbent paper. Repeat with the remaining eggplant slices. Place a layer of aubergine in a shallow ovenproof dish, top with mushrooms and tomatoes, and sprinkle with basil. combime breadcrumbs, walnuts and cheese in a small bowl and sprinkle half the mixture over tomatoes. top with combined courgettes and shallots.
Cover with remaining eggplant, then sprinkle with the remaining breadcrumb mixture. Drizzle with oil. Bake in a moderate oven 180°C for about 30 minutes or until golden brown. Serve with freshly cooked mixed beans;butter beans, French beans, broad beans, with freshly milled black pepper on top.
Serving Suggestions:
Serves 4
