Eggplant & Mushroom Greek Casserole
This amazing Greek Pastitsio features a wonderful sauce served over your choice of pasta. Go Greek tonight with the ultimate eggplant and mushroom casserole.
Ingredients
- 1 eggplant, diced
- 2 tablespoon(s) vegetable oil
- 1 cup(s) medium onion, chopped
- 1 clove garlic, crushed
- 1/2 pound(s) mushrooms, quartered
- 8 tomatoes, skinned and chopped
- 3 ounce(s) red wine
- 1 1/2 cup(s) vegetable stock
- 3 cup(s) pasta
- 1 1/2 cup(s) cheese, cheddar, divided
- 3 cup(s) cheese, ricotta, whole milk
- 2 large eggs, beaten
- 1 cup(s) 1% milk
- 1 ounce(s) cheese, parmesan, grated
Instructions
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Heat the oil and fry eggplant for several minutes until lightly browned and drain on kitchen paper; add onion, garlic and mushrooms to the pan and more oil if necessary.
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Cook until the onion is soft.
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Combine tomatoes, wine and stock with onion mixture and simmer for 15 minutes or until thick.
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Stir in eggplant.
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Cook pasta until tender, drain.
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Combine pasta with half of the eggplant mixture.
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Spread into a large ovenproof dish.
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Whisk together ricotta, milk and eggs and spread half the mixture on top of pasta mixture.
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Top with half the cheddar cheese, then add remaining eggplant mixture and sprinkle with remaining cheddar and Parmesan.
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Bake at 350 degrees for 40 minutes.
Nutrition
Calories: 3623.67kcalCarbohydrates: 251.4gProtein: 187.68gFat: 206.36gSaturated Fat: 104.56gCholesterol: 952.77mgSodium: 2574.5mgFiber: 28.82gSugar: 70.95g
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