Lebaneese Eggplant

A straightforward eggplant casserole with a Lebanese twist. Diced eggplant gets a quick boil to soften, then layers into a baking dish with a sauteed mushroom and tomato sauce thickened with a tablespoon of flour. The flour gives the sauce just enough body to hold the layers together without getting heavy.

Onion, garlic, and mushrooms saute in olive oil first, then the flour stirs in until smooth before the canned tomatoes join. A touch of brown sugar balances the tomato’s acidity, and basil keeps the flavor profile Mediterranean.

A sprinkle of Parmesan on top crisps up in the oven and adds a salty, savory crust to the soft layers underneath.

Pro Tips

• Drain the boiled eggplant well. Waterlogged eggplant makes the casserole soupy instead of layered.
• Stir the flour into the sauteed vegetables until no white spots remain before adding tomatoes. This prevents a raw flour taste in the finished sauce.
• Drain the canned tomatoes before adding. The sauce has enough moisture from the olive oil and mushrooms.
• Let the casserole rest 5 minutes after baking for easier serving.

Variations

• Add a layer of sliced zucchini for a more substantial vegetable bake.
• Top with crumbled feta instead of Parmesan for a more authentically Lebanese finish.
• Stir a pinch of cinnamon into the sauce for a warm Middle Eastern spice note.