Our Moms, grandmothers and even great-grandmothers had a secret weapon in the kitchen: the casserole. It could be made ahead and frozen until ready for use. It could feed a hungry crowd and it always seemed to taste better the next day. In my family, one of our favorite casseroles has always been Eggplant Parmesan. My momma figured out years ago how to get the eggplant softened and yet still have the pan-grilled flavor. Her homemade marinara sauce only takes 20 minutes to make from start to finish, so it’s the perfect “sugo” to go in between the delicious slices of eggplant and cheese. This week I made this iconic Italian dish for 26 attendees in my cooking class, and the “Mmm’s!” just made my heart sing. Good food does that. Let your heart sing this week with Homemade Eggplant Parmesan!