Eggplant Bread Casserole

A casserole is my idea of "good returns". Somehow baking anything in layers of starches and sauces in a large casserole dish until the individual ingredients become one massive slab of goodness is very satisfying. And the best part is that it's an excellent way of emptying out the vegetable drawer in your refrigerator.

I never seem to have room in my refrigerator. There is no reason why a refrigerator that feeds one person should be so full to the brim that I have to rough it up in order to get the door to shut.

I suppose this was something of a lasagna, sans the lasagna, replaced with sourdough bread. Oh, and it's vegan, but if you have no need for vegan constraints I suggest the addition of ricotta cheese layers and and a top layer of grated parmesan reggiano.

Ingredients:

4 large tomatoes (I used a variety of very wonderful heirloom tomatoes, which I think makes a difference)

2 large onions, sliced into strands

2 cups mushrooms (I used a combination of both brown and white)

3 large eggplants, sliced into 1/2 inch discs

1 loaf slice sourdough bread, toasted very well

1/2 cup Italian bread crumbs

1 1/4 cup Marinara sauce

1. in a large saute pan add 2 tablespoons of Earth Balance (just butter if not vegan) with a pinch of sugar

2. when the Earth Balance has been melted add the onions on low heat and caramelize, stirring often. This will take a good 15 minutes. Make sure the heat is on low to avoid burning

3. preheat oven to 400

4. lay the eggplant discs on a lined cookie sheet and drizzle with olive oil and then salt liberally

5. bake in the oven for about 20 minutes or under very tender and slightly browned

6. meanwhile, saute the sliced mushrooms in olive oil under tender

7. in a large casserole dish make a layer of the toasted sourdough, trying not to leave any open space

8. put a layer of the baked eggplant discs on top of the bread

9. spread a layer of marinara sauce over the eggplant

10. sprinkle 2 tablespoons of breadcrumbs

11. layer with mushrooms

12. layer with caramelized onions

13. start the layers over again until the casserole dish is full

14. when the casserole dish is filled, top with sliced tomatoes and then salt and pepper

15. bake in the oven for 40-50 minutes

7.