Eggplant Casserole

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Ingredients

  • 2 

    large Chinese eggplants, cut into 1/2" cubes

  • Kosher salt

  • 10 tbsp. 

    extra-virgin olive oil, divided

  • 2 1/2 c. 

    cooked brown rice

  • 1 

    small red onion, finely chopped

  • 8 

    cloves garlic, finely chopped

  • 1 tsp. 

    ground coriander

  • 1 tsp. 

    ground cumin

  • 1/2 tsp. 

    fennel seeds

  • Freshly ground black pepper

  • 1 

    (15.5-oz.) can chickpeas, drained

  • 2 tbsp. 

    reduced-sodium soy sauce

  • 1 tbsp. 

    granulated sugar

  • 1/3 c. 

    chopped fresh parsley, divided

  • 1 tsp. 

    snoked paprika

  • 1/4 tsp. 

    MSG

  • 4 oz. 

    mushrooms, finely chopped

  • 3 tbsp. 

    all-purpose flour

  • 3 c. 

    almond milk

  • 3/4 c. 

    panko bread crumbs

How to:

  1. In a colander placed over a large bowl, toss eggplant with 1 teaspoon salt. Let sit about 30 minutes, then squeeze off excess moisture and pat dry with paper towels.
  2. Step 2Meanwhile, brush a 13"-by-9" baking dish with 2 tablespoons oil and spread rice in an even layer.
  3. Step 3In a large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic, coriander, cumin, fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion turns translucent, 5 to 6 minutes.
  4. Step 4Add chickpeas, soy sauce, granulated sugar, and 1/4 cup parsley and cook, stirring occasionally, until chickpeas are golden, 4 to 5 minutes. Transfer chickpea mixture to baking dish; spread in an even layer.
  5. Step 5In same skillet over medium heat, heat 2 tablespoons oil. Add drained eggplant, paprika, and 1/4 teaspoon pepper and cook, stirring occasionally, until golden and creamy, 10 to 12 minutes. Remove from heat, stir in MSG, and transfer to baking dish; spread in an even layer.
  6. Step 6Preheat oven to 375°. In same skillet over medium heat, heat 3 tablespoons oil. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Whisk in flour and cook, stirring frequently, until golden, about 2 minutes. Gradually whisk in milk and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Drizzle all over eggplant mixture.
  7. Step 7In a small bowl, toss panko, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining parsley and 2 tablespoons oil. Sprinkle over eggplant mixture.
  8. Step 8Bake casserole until panko is golden, about 30 minutes.

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