Eggplant Casserole Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
6 tablespoons olive oil
4 pounds eggplant, sliced into ¾ inch thick rounds
Salt and pepper
5 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
15 ounces whole milk or part skim ricotta cheese ( 1 ¾ cups )
3 ounces Parmesan cheese, grated ( 1 ½ cups )
1 large egg, lightly beaten 1 pound whole milk mozzarella cheese, shredded (4 cups )
1 cup panko bread crumbs
Procedures:
Adjust oven racks to upper middle and lower middle positions and heat oven to 450 degrees. Line 2 large rimmed baking sheets with aluminum foil and brush each with 1 ½ teaspoons oil toss eggplant with 2 tablespoons more oil and 1 teaspoon salt and arrange in singe layer on prepared baking sheets.
Roast eggplant until golden brown, 35 to 45 minutes, flipping eggplant and switching baking sheets halfway through baking. Let eggplant cool until needed. Adjust oven rack to middle position and reduce temperature to 375 degrees.
Meanwhile, heat 2 tablespoons more oil and 4 garlic cloves in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and ¼ teaspoon salt and simmer until slightly thickened, about 10 minutes. Off heat, stir in basil and season with salt and pepper to taste. Cover to keep warm; set aside.
In bowl, mix ricotta, 1 cup parmesan, egg, ½ teaspoon salt and ½ teaspoon pepper together; set aside.
Spread ¾ cup of sauce in 13 by 9 inch baking dish. Fit half of roasted eggplant into dish in single layer, squeezing slices together tightly as needed. Spread ¾ cup more sauce over eggplant. Dollop half of ricotta mixture over sauce, and then gently flatten dollops with back of spoon.
Sprinkle with 2 cups mozzarella, and then dollop ¾ cup more sauce over cheese. Repeat layering process with remaining ricotta mixture, and remaining 2 cups mozzarella (assembled casserole can e refrigerated, covered with plastic wrap, for up to 1 day. To finish, discard plastic and bake as directed, increasing covered baking time to 45 minutes)
Cover dish tightly with foil that has been sprayed with vegetable oil spray. Bake until filling is bubbling, about 25 minutes.
Toss panko with remaining ½ cup parmesan, remaining 1 tablespoon oil, and remaining garlic clove in bowl and season with salt and pepper to taste. Remove foil, sprinkle casserole with panko mixture, and continue to bake until topping crisp, 20 to 25 minutes longer. Let casserole cool for 10 minutes and serve. End.
Ingredients: Serve 6 to 8
6 tablespoons olive oil
4 pounds eggplant, sliced into ¾ inch thick rounds
Salt and pepper
5 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
15 ounces whole milk or part skim ricotta cheese ( 1 ¾ cups )
3 ounces Parmesan cheese, grated ( 1 ½ cups )
1 large egg, lightly beaten 1 pound whole milk mozzarella cheese, shredded (4 cups )
1 cup panko bread crumbs
Procedures:
Adjust oven racks to upper middle and lower middle positions and heat oven to 450 degrees. Line 2 large rimmed baking sheets with aluminum foil and brush each with 1 ½ teaspoons oil toss eggplant with 2 tablespoons more oil and 1 teaspoon salt and arrange in singe layer on prepared baking sheets.
Roast eggplant until golden brown, 35 to 45 minutes, flipping eggplant and switching baking sheets halfway through baking. Let eggplant cool until needed. Adjust oven rack to middle position and reduce temperature to 375 degrees.
Meanwhile, heat 2 tablespoons more oil and 4 garlic cloves in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and ¼ teaspoon salt and simmer until slightly thickened, about 10 minutes. Off heat, stir in basil and season with salt and pepper to taste. Cover to keep warm; set aside.
In bowl, mix ricotta, 1 cup parmesan, egg, ½ teaspoon salt and ½ teaspoon pepper together; set aside.
Spread ¾ cup of sauce in 13 by 9 inch baking dish. Fit half of roasted eggplant into dish in single layer, squeezing slices together tightly as needed. Spread ¾ cup more sauce over eggplant. Dollop half of ricotta mixture over sauce, and then gently flatten dollops with back of spoon.
Sprinkle with 2 cups mozzarella, and then dollop ¾ cup more sauce over cheese. Repeat layering process with remaining ricotta mixture, and remaining 2 cups mozzarella (assembled casserole can e refrigerated, covered with plastic wrap, for up to 1 day. To finish, discard plastic and bake as directed, increasing covered baking time to 45 minutes)
Cover dish tightly with foil that has been sprayed with vegetable oil spray. Bake until filling is bubbling, about 25 minutes.
Toss panko with remaining ½ cup parmesan, remaining 1 tablespoon oil, and remaining garlic clove in bowl and season with salt and pepper to taste. Remove foil, sprinkle casserole with panko mixture, and continue to bake until topping crisp, 20 to 25 minutes longer. Let casserole cool for 10 minutes and serve. End.
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