Eggplant Casserole

This recipe is inspired by eggplant parmesan, but with a Southwestern twist. Serves 2.
Ingredients⌗
- 3 Japanese eggplant, cut into rounds (If using American eggplant, salt and drain them first to remove bitterness)
- 3 small slicing tomatoes
- 1 small red onion, finely chopped
- 3/4 cup chopped cooked chicken (I used 2 thighs)
- 1 jalapeño, minced
- 2 garlic cloves, minced
- 1 cup grated colby jack cheese, or to taste
- 2 tsps extra virgin olive oil
- 1/2 tsp salt
Procedure⌗
- Blanch the tomatoes in a small saucepan for a couple minutes to loosen the skins, then drain and let cool.
- In the emptied saucepan, heat the olive oil and then add the garlic, jalapeño, onions. Saute on medium heat.
- While the other ingredients are cooking, peel and dice the tomatoes.
- Once the onions are translucent, add the tomatoes and salt. Simmer this on low for about 30-45 minutes or until the tomatoes are mostly disintegrated and the sauce has thickened up. During this period preheat the oven to 400 degrees Fahrenheit.
- After the sauce is ready, the casserole can be assembled. In a 8"x8" baking dish, add a layer of half the eggplant, then half the chicken, and likewise half the sauce. Repeat this for 3 more layers. Top the dish with the grated cheese, for me this ended up being about 1" thick.
- Bake the casserole for 25 minutes or until the cheese starts to brown. Cool for 5 minutes then serve.