4 mediterranean eggplant casserole Recipes

mediterranean eggplant casserole, olive oil, onion, halved and sliced, garlic, minced, oregano, dried, salt, pepper, tomatoes, chopped, fresh basil, sliced, dry bread crumbs, seasoned, grated parmesan cheese, divided, egg whites, lightly beaten, mozzarella cheese, shredded, lg . or 2 1/2 lb. eggplant , peeled and cut crosswise into 3/8

eggplants (unpeeled & sliced in 1/4 in thick slices), olive oil (more as required), onion (chopped ), celery (chopped ), green bell pepper (chopped ), fresh tomato (seeded & diced ), black olives (quartered or sliced ), dried oregano, dried thyme leaves, cumin, garlic powder, salt, black pepper, cinnamon, eggs (beaten ), breadcrumbs, olive oil, dry parmesan cheese (powder variety)

onion, garlic cloves, fat-free vegetable broth, diced tomatoes with juice, pepper, fresh basil, breadcrumbs, parmesan cheese, egg whites, mozzarella cheese, eggplants