Eggplant Florentine Casserole Recipe
Here’s a fancy recipe for a lovely dish that uses up your eggplant. With cheese and mushrooms, this recipe is very tasty. It’s also super simple to make, so you have no excuses!
Eggplant Florentine is one our favorite pantry suppers. I usually have all of the ingredients on hand, and it’s a breeze to throw together. If you like diced tomatoes, they are an optional ingredient. My husband is not too crazy about tomatoes, and as seen in the picture above, I sometimes leave them out.
I stopped making casseroles when we started a gluten free diet because every casserole recipe that I knew called for at least one can of Campbell’s soup. And, as I hope you already know, all of their soups contain gluten. Thankfully, I’ve learned that you can get the Campbell’s soup effect with mayo, sour cream, and lots of spices. Next on my lists of recipes to de-gluten are Green Bean Casserole and Cheesy Broccoli & Rice Casserole. What casseroles do you miss on a gluten-free diet? Let me know in the comments, and I’ll put them on my list of things to try.
(Yield: 6 – 8 servings)
- 5 c. brown rice, cooked
- 1/4 c. mayo* or Veganaise
- 1/4 c. sour cream*
- 1/2 tsp. sage
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1 large eggplant
- 1 Tbsp. olive oil
- 2 large onions, sliced
- 1 lb. mushrooms, quartered
- 14. oz. can of diced tomatoes (optional)
- 16. oz. frozen spinach, thawed
- 1 c. gluten free breadcrumbs
- 2 Tbsp. butter, melted
- 1/4 c. parmesan cheese
- Slice the eggplant in 1/4″ disks. Lay them on a greased baking sheet and pop into the oven for 10 minutes at 400 degrees. When they are done, just set them aside until it is time to put the casserole together.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onions and mushrooms and saute for 5 – 10 minutes. The onions should begin to turn a nice golden brown, and the mushrooms will darken and release their juices (which will then evaporate).
- Combine the cooked rice, mayo, sour cream, and spices in a large bowl. In a separate, smaller bowl, combine the bread crumbs, melted butter and parmesan cheese.
- Spread the rice mixture across the bottom of a 9 x 13 casserole dish. Layer the cooked eggplant slices over the rice. Then layer the onions and mushrooms over the eggplant. (If you’re using the optional diced tomatoes, now is the time to add them.) And finally, spread the thawed spinach over the onions and mushrooms.
- Bake the casserole at 400 degrees for 30 minutes. When the casserole has about 10 minutes left to bake, sprinkle the bread crumb mixture over the top of the casserole.
Note. If you’re not keen on meatless meals, add 1 c. shredded chicken.
* Check out these recipes for vegan mayo and sour cream at the Fat Free Vegan’s site.