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  Layered Eggplant Casserole



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2 large italian eggplant
1/2 cup olive oil
2 cups favorite marinara

Preheat broiler to high. Set rack 6 inches from broiler. Peel eggplant if desired. Cut into thin slices.
Brush each slice with olive oil on both sides and lay in one layer on baking sheet.
Place under broiler for 5 minutes. Flip and cook until fork tender.
Let cool slightly. Pour 1/4 cup of sauce in bottom of 8x8 pan.
Place one layer of eggplant slices in the bottom of the pan and top with 1/4 cup of sauce.
Alternate layers of eggplant and sauce until all the eggplant is used.
Cover the top with remaining sauce. Drizzle with a little olive oil.
Casserole may be made ahead and refrigerated.
Let sit out for 1 hour before baking. Preheat oven to 400 degrees.
Bake 30-45 minutes until bubbly and edges are very brown.
Cover and let sit 5-10 minutes before serving.
Cover and refrigerate leftovers.

Cheese Option:
Sprinkle 1/4 - 1/2 cup of finely grated parmesan or romano over the top of the baked hot casserole and cover.
The cheese will be perfectly melted when the casserole is served.

Copyright © 2018 Stefanie Samara Hamblen