Shelly's Recipe

Eggplant-Cheddar Casserole

Category: Eggplant

1 large eggplant (1 1/2 lb.), unpeeled, sliced crosswise (3/4 inch)
2 tablespoons olive oil
1 green bell pepper, sliced (3/4 inch)
1 red bell pepper, sliced (3/4 inch)
1 large onion, halved, sliced (3/4 inch)
3 large garlic cloves, minced
2 large tomatoes, chopped
1/2 teaspoon coarse sea salt
1/4 teaspoon pepper
1/3 cup chopped assorted fresh herbs (basil, oregano, rosemary and/or thyme)
1/2 cup shredded sharp cheddar cheese

1. Heat oven to 350ºF. Spray 11x7-inch glass or ceramic baking dish with cooking spray. Heat large deep skillet over medium-high heat until hot. Cook eggplant in dry skillet in batches 6 to 8 minutes or until browned, turning once and pressing occasionally to ensure center browns. Remove eggplant.

2. Add oil to skillet; heat over medium-high heat until hot. Cook bell peppers and onion 5 minutes or until onion is light golden brown, stirring occasionally. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper. Reduce heat to medium-low; simmer, covered, 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs.

3. Arrange half of the eggplant over bottom of baking dish; top with half of the tomato mixture. Repeat layers. Sprinkle with cheese.

4. Bake 30 minutes or until vegetables are tender and cheese is melted.

6 (about 3/4 cup) servings