Today was one of those days that called for inventing recipes from whatever was in my fridge. For brunch I made a fritatta with artichoke hearts, broccoli, mozzarella, and spicy veggie sausage. And for dinner (and for lunches for the next few days) I threw an even more random assortment of foods into the oven. I started out making sort of a casserole, and then discovered halfway through that I had a half box of lasagna noodles, so it turned into a sort of casserole-lasagna-bake. Caslake? Not so happy with that name. Well, I had bulgur, a ton of basil, and some veggies in my casserole-lasagna-bake. Eager for alliteration in my title of this baked creation, I was excited to discover that eggplant goes by many names, one of which is “brinjal.” So here you have it: Bulgur Basil Brinjal Bake.
First I sliced an eggplant and two zucchinis and baked them at 400 for about 20 minutes. Meanwhile I cooked 1/2 cup of bulgur wheat with a cube of vegetable bouillon. I layered the bottom of a lasagna/casserole dish with some Monte Bene farm fresh tomato sauce (a brand I really like lately) and some lasanga noodles. Then I layered the bulgur over that, and then a layer of eggplant, topped with another layer of sauce and a layer of basil almost as thick as the sauce. After another layer of noodles, I added the zucchini, then the remaining sauce and a sprinkle of part-skim mozzarella. I also gave the sauce a hefty shake of red pepper flakes – you can leave that out if you’re not into the spiciness – and baked at 400 for about 30 minutes until the top was brown and crispy!