It’s Meatless Monday, and yes, its time for another foray into occasional vegetarianism. This week’s recipe will be featuring eggplant for two reasons. A. It came in this weeks CSA. B. I’m currently lusting after an aubergine colored Balenciaga bag – I’m thinking if I cook enough eggplant, there will be some sort of karmic reaction that causes someone to want to buy it for me. This person could be you if you like. For now though, just tryout this killer eggplant ‘lasagna’ – yes, its really a casserole, and there’s no pasta, but I hate the word casserole. It’s crazy easy, delicious, and perfectly meatless!
2 large eggplants, cut into thin rounds (approx 1/4 inch)
4 cups chopped mushrooms (any white or cremini variety will do – remember, local!)
1 sweet yellow onion, diced
4 cups fresh spinach
2 cloves garlic
2 large zucchini, grated (yup, cheese grater!)
2 cups feta cheese
Salt and pepper
Salt eggplant rounds on both sides, and let sit for at least 1 hour. Press out the water with a towel – this will keep everything from getting soggy, and help the eggplant absorb flavor more effectively. Preheat oven to 400 degrees In a square baking dish (pyrex or le creuset works best), cover the bottom with eggplant rounds. In a large saute pan, sweat garlic, onion, and mushrooms. Once they’re fork tender, drain out the liquid, and toss in a bowl with spinach, grated zucchini, and feta cheese. Spoon half of spinach mixture over eggplant. Add another layer of eggplant rounds. Throw the rest of the spinach mixture on, and cover completely with eggplant. Brush top layer with olive oil, and sprinkle with salt and pepper. Bake for 30 – 40 minutes, or until golden brown.