Tonight for dinner, I made an eggplant casserole to go along with some lean pork chops. I sliced and salted some eggplant to draw out some of the moisture.
After letting the slices sit about 10-15 minutes, I pressed on them with a paper towel to get some water out before flipping and repeating on the other side. In a saucepan, I sauteed some onions in butter and added a block of frozen chopped spinach along with a little chicken stock. BTW, this is one of the best kitchen hacks - freeze some of your favorite stock in ice cube trays and put them in a freezer bag to easily grab and go. Stock has a place in so many recipes (hell-O pan deglazer!) but I'm hesitant to keep a container of it in the fridge in case we don't use it fast enough.
But I digress....
Not much to look at, but it was a great binder! I layered the eggplant slices with the spinach tomato sauce and shredded pizza cheese - mozzarella, parmesan, romano, etc.
I covered the dish and baked it for about 40 minutes at 375° and was pleased to see bubbly browned cheese when I opened the oven door!
We'll be snarfing on this big ol' dish for awhile!