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Maguire’s Eggplant Greek-ish Lasagne
I have to tell you about the side dish we had tonight with our steaks... Eggplant, peeled and sliced into thin rounds, sautéed with "Italian seasoning" and garlic in olive oil (it takes a bunch of oil but it doesn't taste oily), and layered in a casserole with crumbled feta, parmesan, and cottage cheese or some other soft cheese... top layer is feta and parmesan. Bake it until it's starting to brown and is all heated through and melty... if I can afford the carbs, I'd add chopped tomato and maybe sliced Greek olives next time. 1 eggplant, 1/2 cup parmesan, 1 small block of feta and about 3/4 cup of cottage cheese made a casserole of 6-8 servings - it's VERY rich!
Note from Myra
Eggplant is like a sponge with oil. It helps a bit if you "kasher"
it - sprinkle kosher/coarse salt on the eggplant slices and let them drain
for about half an hour. Then, rinse really well with cold water.