If you like my Comfort Food Zucchini Casserole, you are going to LOVE this Eggplant version!

It’s essentially the same recipe with a couple of modifications like  swapping the Zucchini for Eggplant.  I have to say, I like this version even better!

The Eggplant is so creamy, it melts into the casserole and it tastes even richer but, amazingly,  it is still only 4 Points Plus for a huge piece.  The only problem with this dish is how fast it disappears.

See below for instructions.  The changes are simple; I highlight how to salt the eggplant to draw out the bitter liquid before cooking,  switch to a yellow onion and using non-stick cooking spray instead of a Prepara mister to get the bread crumbs nice and brown at the end.  Otherwise, it’s the same good ol’ casserole you already know and love!

NOTES:

  • Like my Everyday Beef + Bean Chili, this recipe uses pre-prepared ‘tube-style’ polenta.  If you aren’t familiar with this product, make sure to click on the Chili recipe and read about it in the Notes section.
  • Unless you have homemade pasta sauce already in your freezer, save time and use your favorite jarred sauce.  I like Trader Joe’s Rustico Pomodoro Pasta Sauce.  If you use a different sauce, make sure to recalculate the Points Plus.
  • To make this Vegan, omit the grated cheese and substitute nutritional yeast or Vegan Parm Substitute.
4.3 from 3 reviews

Comfort Food Eggplant Casserole
 
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Prep:

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Total:

 

4 Points Plus Per Serving – Recipe Makes 6 Servings (Alternately 3 Points Plus Per Serving for 8 Servings)
By,:
Serves:: 6

Ingredients
  • 1 package pre-prepared polenta, sliced into thin rounds
  • 1 jar Trader Joe’s Rustico Pomodoro Pasta Sauce
  • handful basil leaves
  • handful flat leaf parsley (mostly leaves)
  • 1 small yellow onion
  • 2 cloves garlic, peeled
  • 1 large eggplant, sliced into ¼” rounds
  • kosher salt
  • fresh ground black pepper
  • crushed red pepper flakes
  • Italian seasoning
  • ½ cup grated Parmesan cheese
  • ¼ cup whole wheat bread crumbs
  • non-stick cooking spray

Instructions
PREP:
  1. Clean eggplant and proceed to slice into ¼” rounds.
  2. Place eggplant rounds in a colander and generously sprinkle with kosher salt.
  3. Let eggplant sit in colander while you prep the remaining ingredients. *See Comfort Food Zucchini Casserole for remaining prep instructions* http://www.everydaymaven.com/2011/comfort-food-zucchini-casserole/
COOK:
  1. Preheat your oven to 400F.
  2. Cover casserole with tin foil and bake covered for 40 minutes.
  3. At 40 minutes, pull Casserole out, remove tin foil and sprinkle bread crumbs on top. Lightly spray with non-stick cooking spray and put back into the oven for 5 additional minutes. If bread crumbs are not brown and crispy, switch oven to Broil for an additional 2 minutes of cooking time.
  4. Pull out of oven and let cool for at least 10 to 15 minutes before cutting.

 

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