Eggplant Parmesan Casserole

This is great during the summer when eggplant is readily available. It’s also great for Thanksgiving in lieu of traditional bread stuffing.

4 large eggplants, peeled and diced
2 tblspns. olive oil
1 small yellow onion, diced
2 cloves garlic, diced
2 bell peppers, seeded and diced
2 small banana or cubanelle peppers, seeded and diced
2 small jalapeño peppers, seeded and diced
Old Bay Seasoning
Ball’s Salt-Free seasoning
1¼ cup packaged bread crumbs
¾ cup grated parmesan cheese
¼ stick butter

Bring a large pot of salted water to a rapid boil; place eggplant into boiling water and cook until tender, about 8 minutes. Drain and set aside. In a large baking dish, sauté onion, garlic and peppers in the olive oil for a few minutes until onion is transparent. Add eggplant, seasoning, 1 cup bread crumbs and ½ cup parmesan. Mix until everything is incorporated; top with remaining bread crumbs and parmesan. Dot with butter. Bake, uncovered, at 300 degree oven just until heated through, about 15 minutes.

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