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1
Slice the eggplant into 1/2 inch thick rounds and arrange them in a single layer on a baking sheet.
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2
Brush them on both sides with olive oil and sprinkle with salt and 1 tsp.
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3
of the marjoram.
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4
Bake in a preheated oven at 400 F until tender and browned, about 20-25 minutes.
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5
Put the bulghur and boiling water into a bowl.
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6
Cover and set aside until the water has been absorbed, about 15-20 minutes.
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7
Warm the olive oil in a skillet on medium heat.
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8
Add the onions, garlic, oregano, salt, and the remaining marjoram.
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9
Cook, stirring occasionally, until the onions are soft, about 10 minutes.
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10
Stir in the currants and remove from heat.
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11
In a separate bowl, stir together the eggs, feta, cottage cheese, 1/2 cup Parmesan, and 1/4 cup basil.
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12
Set aside.
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13
Fluff the bulghur and stir in the onions and currants, the remaining 1/2 cup basil, and the toasted walnuts and lemon juice.
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14
Add salt and pepper to taste.
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15
To assemble the casserole, spread the bulghur pilaf evenly in a lightly oiled 9 x 13 baking pan.
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16
Layer the baked eggplan slices and then the tomato slices.
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17
(Note: Tomatoes were not in season when I made this, so I dotted the eggplant with drained canned tomatoes.)
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18
Spoon the egg and cheese mixture and spread it evenly on top.
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19
Sprinkle on the rest of the Parmesan.
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20
Cover with foil, rounding it so it won't stick to the top of the casserole.
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21
Bake i a preheated 350 F over for 40 minutes until the casserole is set.
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22
Uncover and bake until the top is golden and the custard is firm, about 15-20 minutes.
