Eggplant casserole (egg dish)

This is a good breakfast or lunch dish.

Utensils needed: small mixing bowl; casserole; pot for boiling or microwaving eggplant

2 medium eggplants, diced into approx ½” pieces (about 3-4 cups)
1 medium onion, diced
About 5 slices good bread

Milk and/or half-and-half, 1.5 to 2 cups total (I used about one-half 2% milk, and one-half half-&-half)
6 eggs
1 tsp salt
Big pinch of dried oregano
Pinch of dried thyme
Couple of twists of the pepper grinder

1 Tbsp butter
Grated cheese (gruyere, cheddar, parmesan are all OK; I used organic white Wisconsin cheddar)

Preheat the oven to 325 degrees. Boil the eggplant dice 5-10 minutes or until tender (or microwave til tender).

While the eggplant is cooking, beat the eggs, and beat in the milk/cream. Add salt, oregano, thyme, and pepper to taste.
Set a casserole dish on or near the stove vent to warm it, and put the tablespoon of butter in to coat the bottom and sides of the dish.
Drain the eggplant.

Place about half the slices of bread in the casserole dish to cover the bottom. Pour half the egg mixture over the bread. Layer half the eggplant and onion on the bread. Grate some cheese onto this. Then take the remaining bread and layer it in, then the remaining eggplant and onion, and pour the remaining egg mixture over all. Grate some more cheese onto the top.

Place in the oven and bake for about 45 minutes, or until the top is lightly browned and the middle has puffed up. (With an internal thermometer the temp may be about 190 -200 in the center when done.)

Notes …

You can probably substitute any number of vegetables for the cooked eggplant, such as:
Cooked diced zucchini
Raw halved cherry tomatoes
Mushrooms
Sautéed bell peppers
Any other vegetable you might put in a quiche or omelet

Fresh (uncooked) tomato sauce for pasta

1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste
1 teaspoon balsamic vinegar
Small handful slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound pasta - fusille, farfalle, or orecchiette work well
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

Optional: 1 cup baby arugula leaves, coarsely chopped

1. Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
2. Cook the pasta. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.