Layers on Layers: Eggplant, Chickpea, and Tomato Casserole
 
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This dish is great as a side and can be eaten with a fork or pita. You can eat it warm, at room temperature, or cool, depending on how you prefer it!
Author:
Serves: ~6 servings
Ingredients
  • 1 medium eggplant, peeled or scored and sliced into ½ inch rounds
  • 1 tablespoon extra virgin olive oil + extra for eggplant
  • 2 tomatoes, sliced into ~1/8 inch rounds
  • 1 onion, cut in half and sliced into thin half-rounds
  • 1 15-oz can of chickpeas, drained and rinsed
  • 1 8-oz can tomato sauce
Instructions
  1. Brush (or spray) the eggplant slices on both sides with olive oil. Place on a baking sheet and broil on high for 3-5 minutes on each side, or until lightly browned. Once done, remove from oven and reduce heat to 350 degrees F.
  2. Meanwhile, sauté onions with 1 tablespoon of olive oil until translucent.
  3. Lightly oil a 9x9 casserole dish. First, layer the eggplant, squeezing together, and slicing, if need be, to create a flat layer of eggplant (see picture). Next, add the onions in an even layer and then the chickpeas. Layer the sliced tomatoes on top.*
  4. Whisk together tomato sauce and 2 tablespoons of water and pour over the layered eggplant casserole.
  5. Bake at 350 degrees F for 45 minutes, or until bubbling and fully cooked. Remove from the heat and let cool. Serve warm or at room temperature.
Notes
You can add salt, to taste, between each layer. If your tomato sauce is salted (not sodium free), you likely won't need much (if any!) salt.
Store in the fridge, covered, for up to 3-5 days.
Recipe by thyme & toast at https://thymeandtoast.com/eggplant-chickpea-tomato-casserole/