A delightful twist on the classic eggplant casserole, featuring a medley of fresh vegetables and aromatic herbs.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Peel the eggplants and slice them into 1-inch thick rounds.
Uniform slices help in even cooking.
Boil the eggplant slices in salted water for 10 minutes, then drain well.
Boiling removes any bitterness from the eggplant.
In a pan, melt the butter and sauté the onions and garlic until fragrant.
Stir constantly to avoid burning the garlic.
Add the mushrooms to the pan and cook for 5 minutes.
Cooking the mushrooms releases their natural juices.
Stir in the tomatoes, green peppers, and spices, and simmer for 10 minutes.
Simmering allows the flavors to meld together.
Layer the eggplant slices and sauce alternately in a buttered casserole dish.
Start with a layer of sauce to prevent sticking.
Sprinkle breadcrumbs on top and bake for 45 minutes.
For a golden crust, broil for the last 5 minutes.
Serve warm and enjoy your delicious eggplant bake.
Garnish with fresh herbs for added flavor.
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