Name: Eggplant Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 2 large Chinese eggplants, cut into 1/2" cubes -; Kosher salt -; 10 tbsp. extra-virgin olive oil, divided -; 2 1/2 c. cooked brown rice -; 1 small red onion, finely chopped -; 8 cloves garlic, finely chopped -; 1 tsp. ground coriander -; 1 tsp. ground cumin -; 1/2 tsp. fennel seeds -; Freshly ground black pepper -; 1 (15.5-oz.) can chickpeas, drained -; 2 tbsp. reduced-sodium soy sauce -; 1 tbsp. granulated sugar -; 1/3 c. chopped fresh parsley, divided -; 1 tsp. snoked paprika -; 1/4 tsp. MSG -; 4 oz. mushrooms, finely chopped -; 3 tbsp. all-purpose flour -; 3 c. almond milk -; 3/4 c. panko bread crumbs -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Casserole

1. 2 large Chinese eggplants, cut into 1/2" cubes -

2. Kosher salt -

3. 10 tbsp. extra-virgin olive oil, divided -

4. 2 1/2 c. cooked brown rice -

5. 1 small red onion, finely chopped -

6. 8 cloves garlic, finely chopped -

7. 1 tsp. ground coriander -

8. 1 tsp. ground cumin -

9. 1/2 tsp. fennel seeds -

10. Freshly ground black pepper -

11. 1 (15.5-oz.) can chickpeas, drained -

12. 2 tbsp. reduced-sodium soy sauce -

13. 1 tbsp. granulated sugar -

14. 1/3 c. chopped fresh parsley, divided -

15. 1 tsp. snoked paprika -

16. 1/4 tsp. MSG -

17. 4 oz. mushrooms, finely chopped -

18. 3 tbsp. all-purpose flour -

19. 3 c. almond milk -

20. 3/4 c. panko bread crumbs -

How to cook deliciously - Eggplant Casserole

1. Stage

In a colander placed over a large bowl, toss eggplant with 1 teaspoon salt. Let sit about 30 minutes, then squeeze off excess moisture and pat dry with paper towels.

2. Stage

Meanwhile, brush a 13"-by-9" baking dish with 2 tablespoons oil and spread rice in an even layer.

3. Stage

In a large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic, coriander, cumin, fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion turns translucent, 5 to 6 minutes.

4. Stage

Add chickpeas, soy sauce, granulated sugar, and 1/4 cup parsley and cook, stirring occasionally, until chickpeas are golden, 4 to 5 minutes. Transfer chickpea mixture to baking dish; spread in an even layer.

5. Stage

In same skillet over medium heat, heat 2 tablespoons oil. Add drained eggplant, paprika, and 1/4 teaspoon pepper and cook, stirring occasionally, until golden and creamy, 10 to 12 minutes. Remove from heat, stir in MSG, and transfer to baking dish; spread in an even layer.

6. Stage

Preheat oven to 375°. In same skillet over medium heat, heat 3 tablespoons oil. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Whisk in flour and cook, stirring frequently, until golden, about 2 minutes. Gradually whisk in milk and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Drizzle all over eggplant mixture.

7. Stage

In a small bowl, toss panko, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining parsley and 2 tablespoons oil. Sprinkle over eggplant mixture.

8. Stage

Bake casserole until panko is golden, about 30 minutes.