Eggplant Casserole

This eggplant casserole is full of the best that summer has to offer – eggplant, fresh herbs, mushrooms, tomatoes, and bell peppers. It’s topped with cheese and baked until bubbling hot. Serve it as a side dish or main dish – it’s perfect either way.

It’s comforting without being heavy, it’s vegetarian but filling, and there’s cheese which is always a sure-fire way to get me to happily eat a bunch of veggies. It’s also a great excuse to raid the local farmer’s market in the summer.

It doubles as both a side dish and a main dish – you can serve it just as it is or add some rice or pasta on the side. Or, serve it as a side dish for chicken, pork or steak. I’ve even served it on toasted hot dog buns – it makes a great sandwich filling.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 yellow pepper, diced
• 2 portabello mushroom caps, sliced into bite-sized pieces
• 3 large tomatoes, diced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped
• 1/2 tablespoon fresh thyme
• 1/4 cup vegetable oil
• 2 medium eggplants, cut into bite-sized pieces
• 1 tablespoon salt
• 1 tablespoon flour
• 1/2 cup Parmesan cheese
• 4 ounces fresh mozzarella, sliced