Eggplant casserole is Melanzane d’Aldo’s Recipe is a fabulous meat-less dish that is easy-to-make an flavorful. It is sometimes a challenge if you are vegan to find a new dish or maybe you just want to add a meat-less dish to your weekly menu. This is a great recipe to try out and a great introduction to eggplant. Even people who think they do not like eggplant, like this Melanzane d’Aldo dish. It makes a great side dish for a picnic or a meal served on the patio.
Learn about Eggplant Hints, Tips, and Information.
Eggplant Casserole – Melanzane d’Aldo’s Recipe:
Eggplant Casserole - Melanzane d'Aldo Recipe
1 large American eggplant (or 3 Italian eggplants)
2 green bell peppers
1 red bell pepper
2 to 3 large garlic cloves, minced
1/2 cup finely-chopped Italian parsley
1 teaspoon sea salt or coarse salt
1/2 cup fruity extra-virgin olive oil
Preheat oven to 350 degrees F.
Cut the eggplant into 1/2-inch cubes.
Core, seed, and rinse peppers. Cut the bell pepper into 1/2-inch squares.
In a large oven-proof bowl or dish, combine the eggplant cubes and bell peppers cubes. Add garlic, parsley, and salt. Add olive oil and mix together with a large spoon.
Bake, uncovered, for approximately 45 to 60 minutes, stirring every 15 minutes, until the eggplant is tender but not mushy. Remove from the oven and allow to cool, stirring twice during the cooling period. Once the dish is cool, taste test to determine if additional salt is neede
With slotted spoon, place the cooked Melanzane into a ceramic serving dish or pie plate. Garnish with parsley.
Serve at room temperature.
NOTE: Leftover can be mixed with cooked fusili pasta and a bit of pesto sauce for a wonderful side dish.
Source: Recipe and photo are courtesy of Diane Rodriguez of Pleasanton, CA. Diane says, “This recipe is originally from my Sardinian friend, Aldo.