Farro Eggplant Kale Casserole

Farro cooks chewy and moist in a rice cooker with 2 cups water/stock per cup of farro. Sliced zucchini, sliced eggplant, sliced tomatoes, kale are are good layers to add to this casserole. This time, I went with whatever was handy. Casseroles are perfect to use up leftovers.

Ingredients
2 cups cooked farro, seasoned
½ cup seasoned ricotta cheese
½ cup colby jack cheese, grated
½ red onion sliced thinly
½ cup sliced black olives
1 cup seasoned cooked ground turkey (optional - I use TVP instead)
1 long Chinese eggplant, sliced into rounds
1 cup chopped kale


Preparation

1. Assemble in layers: onions, farro, ricotta, olives, colby jack, eggplant, farro, TVP or ground turkey, ricotta, kale, olives colby jack
2. Cover with an aluminium foil and bake in 425°F oven for about 30 minutes
3. Top with thin sliced zucchini and serve warm with cucumber raita