Eggplant Fogliotti

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Episode 85

Eggplant Fogliotti

2 – Tbsp Butter
2 Small Onions Diced
1 16 package of Baby Bella Mushrooms
1 Bell Pepper Diced
4 Small Tomatoes Diced
8 Leaves Fresh Basil Torn
1 Tsp Dried Oregano
1 Cup Strong Coffee (I used Instant Espresso)
Cooked Brown Rice
1 16oz Tub Cottage Cheese
1 Large Eggplant cut into 1 inch cubes
14 oz Cheddar Cheese Shredded

Make brown rice according to package directions for 1 cup of Rice. This will take 45 minutes.
Once rice has cooked for 15 minutes, heat oven to 350 degrees with rack in the middle.

For sauce:
Saute Onions, Bell Pepper and Mushrooms in 2 – 3 Tbs butter over medium heat for about 8 – 10 minutes. Mushrooms should still have a little firmness to them.
Increase heat to medium high and add tomatoes, oregano, basil and coffee and let cook 3 – 4 minutes until sauce liquid has reduced by half.
Set sauce aside in a bowl.

Wipe out pan. Add 3 Tbsp oil and pan fry eggplant until seeds start to come off eggplant chunks. About 9 – 10 minutes.
Divide ingredients in half for layering.
In a casserole dish put first layer of eggplant in followed by brown rice, sauce, cottage cheese, cheddar cheese and then repeat layer with other half of ingredients.

Bake in 350 degree oven until cheese melts and starts to just brown on top. About 8-10 minutes.
Remove from oven and let sit for 10 minutes and enjoy!

This dish turned out really well! Tasty and healthy (ish). The coffee flavor is subtle and interesting. I really enjoyed this with a dollop of garlic chile sauce.