The Story
Our mothers, grandmothers, and even great-grandmothers had a secret weapon in the kitchen: the casserole. It could be made ahead of time 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 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. With the holidays right around the corner, here’s a great dish for family gatherings that can be made ahead of time or enjoyed freshly made and piping hot, right out of the oven.
| Servings |
- 4 large eggplants (peeled, cut into ¼" slices)
- 2 tsp salt
- 4 tbsp olive oil (divided)
- 1 tbsp butter
- 1 medium sweet yellow onion (finely chopped)
- 2 cloves garlice (minced, can used up to 3 cloves)
- 4 white mushrooms (thinly sliced)
- 28 oz tomatoes (organic, crushed)
- 1 small can tomato paste (organic)
- 2 bay leaves
- 1 tbsp basil (fresh, finely chopped)
- ⅛ tsp red pepper flakes
- 1 tsp salt
- ½ tsp pepper
- 16 oz whole milk ricotta
- 3 cups shredded mozzarella
- 1 cup grated parmesan
Ingredients
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- Bring a large pot of water and salt to boil. Add eggplant slices. Cook until softened (about 4-5 minutes). With a slotted spoon, remove the eggplant slices and drain on a paper towel. Meanwhile, in a medium saucepan, sauté the onion and garlic in 2 tbsp olive oil and butter until soft and golden-brown. Add mushrooms and cook for about 3-4 minutes. Add crushed tomatoes, tomato paste, bay leaves, basil, and crushed red pepper flakes, stirring to combine. Simmer for 20 minutes, stirring occasionally. While the tomato mixture is cooking, in a large skillet, add the remaining 2 tbsp of olive oil and cook the eggplant slices over medium heat until lightly browned on both sides (about 1-2 minutes per side). You may have to work in batches and add more oil so the slices don't stick. Remove the eggplant slices to a platter and season with salt and pepper. Assemble the casserole. In an approximately 9" x 11" casserole dish, spoon a few tablespoons of the tomato mixture over the bottom of the dish. Next, add slices of the eggplant. Stir the ricotta to soften it, then dollop and gently spread half of the container over the eggplant. Sprinkle with 1 cup of mozzarella cheese. Repeat the process with the second layer. For the top, spread the remainder of the tomato mixture, cup of mozzarella, and cup of grated parmesan cheese. Bake at 350ºF for about 20-25 minutes (cover with foil if top becomes too browned). When the casserole is done, remove from the oven and let it stand for about 15 minutes before serving. The casserole can be frozen once cooked and thoroughly cooled.
