A few nights ago I decided to try my hand at casserole-making with a meatless eggplant dish. I loosely based the recipe from Everyday Maven, but instead of using polenta, I used garlicky risotto as the base. First I sliced the eggplant into thick slices and sprinkled kosher salt over them, leaving them to release some of their water in a colander. Next I prepared the risotto with plenty of garlic. I then began to assemble the casserole, drizzling olive oil on the bottom, and then adding the risotto as the first layer. Then I began to layer the eggplant slices. I added some tomato-cabernet sauce, more eggplant, spread some mascarpone cheese, topped with fresh basil leaves, Italian breadcrumbs, and grated Parmesan. I finally topped the casserole with slices of munester cheese and set it to broil, giving it a delicious crispy cheesy topping.
Happy Birthday Mommy! :)