If you thought eating gluten free meant a life without crust, think again. This eggplant casserole is made with a gluten-free cracker crust that’s sure to please. It’s a hearty and healthy one-dish wonder!

Ingredients:

• 1 large eggplant
  
• 1 package Crunchmaster Multi-Seed Crackers Original
• 1 package (26 oz) Pomi Chopped Tomatoes
• 1 large onion, thinly sliced
• 1/2 cup Bob’s Red Mill Gluten Free Stone Ground Whole Grain Cornmeal
• 12 Mediterranean Organic Pitted Kalamata Olives, chopped
• 3 cloves garlic, chopped
• 5 Tbsp. Newman’s Own Organic Extra Virgin Olive Oil
• A few fresh basil leaves, chopped
• Salt and pepper to taste

Directions:

1. Heat 2 tablespoons of oil in a pot over low to medium heat and toss in the onions to begin caramelizing. (Hint: this can be a long process - up to 45 minutes - but let the onions caramelize gradually so as not to overcook them.)
   
2. Preheat oven to 400˚F. Slice eggplant into 1-inch cubes and place in 8”x8” baking dish. Drizzle with a tablespoon of olive oil, sprinkle with salt and pepper and roast for 25 minutes, or until eggplant begins to shrivel.
3. Coat the roasted eggplant with 1/4 cup of the cornmeal. Top with caramelized onions, chopped olives and basil. Make sure to evenly distribute the toppings. Then, sprinkle the remaining cornmeal on top of that.
4. Pour the tomatoes into the casserole and shake the dish to settle any liquid.
5. Bake for another 25 minutes (still at 400 F).
6. While it’s baking, prepare the cracker casserole crust. In a medium bowl, crush the crackers until the size of pebbles. Add garlic and remaining olive oil to bind the mixture.
7. When the timer goes off, top the casserole with cracker crust and bake for another 10 minutes, or until the crackers turn a darker brown. Be careful not to burn the crackers.
8. Let cool for a few minutes before you “crack” into the casserole. Enjoy!