Eggplant Feta Casserole

Slices of crisp baked eggplant chips layered with feta cheese and smothered under tomato sauce. Served on a bed of spaghetti, this is a vegetarian casserole that will please the whole family.

Sometimes I've got a lot on my mind. Sometimes I don't have much to say.

This is one of the latter times. If you've been getting a lot of eggplant in your Community Supported Agriculture (CSA) farm share like I have, then you may be ready for a new idea without scrolling through a story. If the weather is turning a touch cooler in the evenings like it has been here, you may even be willing to turn on the oven.

If you've got eggplant and you're willing to turn on the oven, this Baked Eggplant Chip recipe from our old CSA farmers of Blenheim Organic Gardens is a must try. I took it one step further and added a layer of feta cheese, because while living in Richmond, Virginia the Greek spaghetti from Texas Wisconsin Border Cafe was one of my favorite take out meals. I often throw a layer of feta between the noodles and the sauce on my plate when our family eats spaghetti just to recreate this memory.

For other recipes using eggplant, please see my Eggplant Recipes Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share.

Eggplant Feta Casserole

1 eggplant, prepared according to this recipe, or sliced, oiled, grilled, and coated with cheese

1 pound spaghetti, prepared according to package directions

1 cup feta cheese

2-3 cups prepared spaghetti sauce (here's how I make mine)

1½ cups shredded mozzarella cheese

a sprinkle of parmesan cheese for topping

Preheat oven to 375 degrees Fahrenheit and prepare eggplant chips according to recipe above. As the chips are nearing the end of their 35-45 minute baking time, put a large pasta pot of salted water on to heat and prepare spaghetti according to package. If you like to use oil or non-stick spray, spray a 10 inch shallow round pan. As the pasta is finished, add drained spaghetti to the prepared pan. Top with eggplant chips, feta, spaghetti sauce, mozzarella and some parm cheese. Bake in preheated oven for 20-25 minutes until heated through and cheese is oozy.