Eggplant Casserole 2006 Barfield

Hi guys. It took a while because i had simplified the recipe but had not written it down. The only way for me to remember all the directions was to make it, and write it down as I go. I can make it without thinking, but can't remember the details while sitting at a computer.

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Eggplant Casserole 2006   Barfield

 

1 large eggplant  (over 1 pound)

 

6 inches hot Italian sausage (opt.)

2 cans tomato sauce

1 can chopped tomatoes

2-3 cubes frozen pesto, or ¼ cup pesto (opt.)

 

1 ½ cups grated mozzarella (or equivalent in slices)

1 cup grated parmesan cheese

 

Peel and slice the eggplant.  Put in large bowl of salted water.  Add a few handfuls of ice cubes.  Add eggplant slices, and weight it down to keep it submerged.  (A lid or plate will do.)  Let sit for 15 minutes or so.

 

Meanwhile, skin and crumble the sausage, and brown it.  Add 2 cans sauce and 1 can tomatoes.  Cook 10 minutes.  Add the pesto if using it.  Let simmer while you put the eggplant slices into the oven.

 

Set oven for 350 degrees.  Drain the slices.  Use a cookie sheet with a rim, put a sheet of aluminum foil into it, and spray with Pam.  (This means you don’t have to wash the pan later.)  Put the eggplant slices on the cookie sheet and bake for 15 minutes.  Layers are fine.

 

Get out a medium or large casserole dish and spray the bottom with Pam.  Put a layer of  eggplant slices, 1/3 of the tomato mixture, 1/3 of the cheeses, and do this until you have three layers of each.

 

Bake 30-45 minutes.  Needs to be very bubbly and smell really good.  If you take it out too soon the eggplant will be a bit tough.  Good left over.   This is all about proportions.  If the eggplants are smaller or larger, you might need to add or subtract the amount of sauce and cheese.