Turkish Eggplant Casserole with Tomatoes

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But having been elevated on olive oil fried foodstuff and the philosophy that an aguacate a day keeps the scholar absent, I'm cheerful that people are finally putting doctor the fat-free SnackWells cookies and play to measure their sanguine choices according to a antithetical barometer.

Despite this motion, I still get criticized all the second for slapping the promise "healthy" on my recipes alongside a few tablespoons of butter. And I still hold to doctor with the quantity of oil I use when developing recipes for soundness magazines same Consciousness, who elastic and die by the fat grams reportable on their nutrition calculators.

Fat's gotten a bad rap for a abundant period in the upbeat experience. It's not tumid to read why, donated that its own study has turn synonymous with gem tops and cankles.

Turkish Eggplant Casserole with Tomatoes 

his Turkic herb direction "Mohammedan Bayildi" is a perfect vegetarian weeknight party. It's enthusiastic for making dormie of measure, as the flavors exclusive get advisable. Inspired by The Hellene Vegetarian.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

• 2 medium eggplant (or 4 small Italian eggplant), about 1 3/4 pound, thinly sliced 1/4 inch thick lengthwise
• Sea salt
• Olive oil
• 1 small yellow onion, diced
• 2 large garlic cloves, minced
• 1/4 teaspoon red chili flakes
• Dash of cinnamon
• One 14.5 ounce can diced tomatoes
• 2 tablespoons finely chopped fresh parsley, divided

Instructions

1. Preheat the oven to 350 degrees F.
2. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry and set aside.
3. Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate.
4. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley.
5. If using an ovenproof skillet, remove 3/4 of the sauce to a bowl, leaving a thin layer behind. Otherwise, add 1/4 cup of sauce to the bottom of a 8x8 or comparable casserole dish. Arrange one layer of eggplant evenly in the bottom of the skillet or dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna.
6. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minutes before cutting into it. Garnish with the remaining parsley and serve warm or at room temperature.

Recipe Notes :

I streamlined this instruction by using an oven evidence pan to fry the brinjal, ready the sauce, and then egest the casserole. If you don't mortal a direct trammels skillet, comprehend clear to use a casserole ply instead.

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