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This vegetarian casserole was adapted from a recipe on The New York Times online. The original calls for dairy-based corn biscuits and sausage in the filling – nisht koosher. So I substituted walnuts and mozzarella for the sausage. The robust flavors of eggplant and tomatoes marry well with the mild cheese, walnuts provide meatiness and crunch, and crisp cornbread over all makes the dish perfect for the cooler autumn weather. I’m keeping this recipe for one of the Sukkot meals.
