Eggplant Casserole

Eggplant casserole is definitely my favourite food. I say that about a lot of things. 

It is the first full meat-free meal I've made that didn't result in a unanimous "Where's the meat?" from the boys.

Here's how I make it:

In a skillet, sautee a small onion or two until cooked. If there's not much oil/butter left, add more. With the heat on medium, add in an equal amount of flour and whisk to create a roux. (Feel free to use gluten free flour mix, brown rice flour, or cornstarch). Let cook for 30 seconds then whisk in one cup of milk. It will thicken as it heats up. Grate in a cup of cheddar cheese.

To this cheese sauce add one jar of homemade tomato sauce. Stir to combine, then set aside.

Heat a decent amount of oil in a skillet. In the meantime, chop one eggplant into 1/2" thick coins. Fry each piece, both sides, until soft. As the pieces are done frying (do them in batches, don't overload the skillet) layer them in a 9x9 with the blush sauce, like a lasagna. Finish with a layer of grated cheddar cheese.

Surprise! I have terrible fridge organization skills and this photo will prove it!

Bake the casserole at 400 degrees F for 40 minutes, then broil for a minute to make the cheese bubbly.