Italian Eggplant Casserole (Or Eggplant a la Megan)

Hey err’body.  I’ve recently decided to learn to cook vegetarian.  (I’m not a vegetarian myself, but my girlfriend is, and I figured it’d be nice to be able to make her dinner.)

My first attempt was a sort of Italian eggplant dish that I named “Eggplant a la Megan.”  Bet you can’t guess why…

Bear with me, I didn’t use a recipe, and I didn’t measure.

1 eggplant, sliced thinly

1 green bell pepper, sliced thinly

1 red bell pepper, sliced thinly

1 vidalia onion, diced

1 container of sliced mushrooms

1 jar marinara sauce

shredded cheese (I used an italian six cheese blend)

linguine

Not rocket science.  The plan had been to layer everything, bake it, and serve it over the linguine, but we ended up having to transfer it into a larger pan which destroyed the layering scheme.  Really, just mix it up and throw it into a casserole dish.  Eggplant is a soft vegetable and doesn’t require much time to cook.  Bake it for 20-30 minutes at around 375, put more cheese on top toward the end.  Serve over linguine.  Enjoy.

It came out really well, but in retrospect I’d have used more sauce and more cheese.  Also, the layering thing would have been nice if it had worked out.  This could be done as a lasagna fairly easily as well.