Last week we paid a visit to the local produce stand, there were so many wonderful fresh fruits and vegetables to choose from. Among the many things I brought home was a beautiful eggplant and immediately I thought of this casserole. It’s one my dad makes often and that I always request when we come over for a visit. What I love most about this dish is how light and delicious it tastes. Whether as a side or a snack I can’t get enough of this. So if you’re looking for a new way to enjoy eggplant or sneak it into your diet a pain free way give this recipe a go. Enjoy and happy baking!
1 medium/large eggplant, peeled & chopped
1 small onion, diced
1/4 c milk
1/2 c cheese + more for topping (optional)
Preheat the over to 350º and prepare an 8″x8″ baking pan with cooking spray. Peel and chop the eggplant and onion, place in a steamer basket in a large pot with lid. Steam the vegetables for 8-10 minutes and set aside. In a mixing bowl whisk together the eggs, milk and cheese and combine it with the eggplant mixture. Spread evenly in the baking dish, top with cheese and bake for 45 minutes until golden brown. Cool 5-10 minutes, then serve.