Alternative Appetites: Eggplant Casserole with Crunchmaster Topping

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while processed cheese is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while grated Pecorino is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are often more affordable.

Cut the onion as thin as possible.

Heat oil in a pan over medium-high heat.

Add the thinly sliced onions to the oil and sprinkle with a little salt.

Stir to coat the onions in oil.

Reduce heat to low and let the onions caramelize for 20 to 40 minutes, stirring every 10 minutes.

Once caramelized, remove from heat and set aside.

Cut the top off the eggplant and slice it in half.

Cube the eggplant and place it in a baking dish.

Drizzle the eggplant with olive oil and sprinkle with salt and pepper.

Preheat the oven to 400°F (204°C).

Roast the eggplant in the oven for 25 minutes, until the skin is wrinkly.

Sprinkle 1/4 cup of cornmeal over the roasted eggplant.

Spread the caramelized onions over the cornmeal.

Chop a handful of fresh basil and sprinkle it over the dish.

Add 15 pitted kalamata olives on top.

Sprinkle the remaining 1/4 cup of cornmeal over the olives.

Grind some black pepper over the top.

Pour the can of chopped tomatoes into the dish and shake it to settle the liquid.

Place the dish back in the oven and bake for another 25 minutes.

While baking, crush one bag of Crunchmaster original flavored crackers by hand.

Add 3 cloves of chopped garlic to the crushed crackers.

Drizzle with 2 to 3 tablespoons of olive oil and stir to combine.

Add a little fresh black pepper to the cracker mixture.

After 20 to 25 minutes of baking, remove the casserole from the oven and spread the cracker topping over it, pressing it into the tomatoes slightly.

Return the casserole to the oven for another 10 to 15 minutes until the topping is slightly brown around the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens