A Truly Foolproof Recipe For An Easy Layered Eggplant Casserole
Welcome to my exciting crazy world in quarantine. It’s like I have all this energy and nowhere to put it. Note that I’m writing this after I’ve been fed and caffeinated.
This is a recipe for a fool-proof pan of Eggplant-sagna. It’s like lasagna, but with eggplant. Before my friend Ellis gifted me the name ‘Eggplant-sagna’ I was calling this an ‘eggplant casserole thingy.’ You get the picture. This is the what-you’ve-got quarantine version.
What you will need:
- 1 eggplant
- Garlic (however much you like; I used 4! cloves)
- 1 oven-safe casserole pan or cast-iron skillet or dutch oven
Sauce:
- 1 12oz. can of diced tomatoes OR tomato sauce OR crushed tomatoes
- 1 small onion
- optional: broccoli
- seasoning: paprika, salt, chili flakes
Method:
My tactic here is to do the eggplant and sauce simultaneously. Read through before attempting.
Preheat oven to 350°F
Eggplant:
- Preheat your skillet or pan to medium-high with EVOO
- Cut your eggplant into thin slices, about 1/4"
- Crush and coarsely chop your garlic (however much you want)
- Toss garlic into skillet and let toast for a second, move to perimeter of pan
- Cook the eggplant on both sides a few at a time, until translucent (it’s absorbing oil), then remove to a bowl
IMPORTANT: because the eggplant is absorbing the oil, you will need to periodically add more oil to your pan. Don’t skimp, but don’t go crazy.
Sauce:
- In a saucepan, heat to medium with EVOO
- Chop onion and toss into saucepan, and cover til translucent, maybe stir once in a while
- Once the onions are ready, throw a can of tomatoes in there
- Season however you like it, I add a bit of paprika and salt and chili flakes
- Let rumble up to a simmer
- Note: I chopped up a broccoli stalk and added it to the sauce about 5 minutes before the eggplant was done cooking. This is for texture and because I like broccoli
Assemble! Time to put the eggplant and sauce together when both are ready.
- With just the garlic in the skillet, add enough sauce to generously cover the bottom of the pan
- Like lasagna, make a layer of eggplant, then sauce, then eggplant, then sauce until you have none left of either.
- Cover! the skillet with aluminum foil or a nice tight oven-proof lid if you have one & stick her in the oven.
- Wait 45 minutes! Gruelingly.
- Pop her out after doing some squats while you wait
- Spoon, and enjoy with pita or toast or a tortilla (yum) or naan or leftover sourdough
This makes about 4 small portions for 1 (or 4) people. I had this with runny eggs and buttered toast for breakfast (so good!) and with mashed potatoes for dinner. I think the bread component is critical, be it whatever you have.
Have fun! Enjoy!
