Eggplant Casserole
A classic Greek-inspired casserole with eggplant and a blend of flavors. This dish is perfect for a satisfying dinner.
Ingredients
- ●2 large Eggplant
- ●1/2 cup Dry breadcrumbs
- ●1 cup, crumbled Delicate feta cheese
- ●1/2 cup, pitted and sliced Greek kalamata olives
- ●1 package Casserole mix
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut eggplant into 1/2-inch thick slices.
- 3
In a shallow dish, mix together breadcrumbs and 1/4 cup of water. Dip each eggplant slice into the breadcrumb mixture, coating both sides.
- 4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the eggplant slices until golden brown, about 3-4 minutes per side.
- 5
In a separate skillet, cook the casserole mix according to package instructions.
- 6
In a large baking dish, create a layer of cooked eggplant slices. Top with a layer of cooked casserole mix, followed by a sprinkle of feta cheese and olives. Repeat this process until all ingredients are used, ending with a layer of eggplant on top.
- 7
Bake for 25-30 minutes, or until the casserole is hot and the cheese is melted and bubbly.
- 8
Remove from the oven and let it rest for 10 minutes before serving.