{ Eggplant, Tomato & Chickpea Casserole }

 

Veggies, cheese and herbs! What more do you need? Here is a recipe for an eggplant casserole with tomatoes, chickpeas, herbs and feta!

{ ingredients }

  • 3 Tbs. EVOO, plus more for greasing and brushing
  • 2 medium zucchini, sliced
  • 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
  • 1 large shallot, minced
  • 2 cloves of garlic, minced
  • 1 pound plum tomatoes, cut into 1/2-inch dice
  • 1 cup prepared chickpeas
  • 3 ounces feta cheese, crumbled (3/4 cup)
  • 1/4 cup  fresh herbs, chopped (I used basil, oregano and thyme)
  • 1/3 cup panko or coarse dry bread crumbs (optional)
  • Salt and pepper to taste

 { directions }

  1. Preheat the oven to 425°. Oil two baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet and bake for 15 minutes, until tender.
  2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes, chickpeas and garlic and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper to taste.
  3. Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and herbs. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve warm.
  4. Enjoy! Yum!

Makes about 6 servings.

{ Keep Cooking in Love & Light }

 

 

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