Nelson potter and foodie Eryn Prospero shares her recipe for Eggplant Parmesan Casserole.
What you need:
2 large eggplants
5 large cloves of garlic (diced)
4 cups of tomato sauce
2 cups of bread crumbs
½ cup chopped fresh basil
2 cups mozzarella
½ cup grated parmesan
Salt and pepper (to taste)
One large deep casserole dish
Slice all eggplant into thin slices, salt, and sauté in pan with olive oil till soft.
Place eggplant slices into the casserole to make a layer. Next, spoon a generous amount of tomato sauce, sprinkle some garlic, spread some bread crumbs and finish with mozzarella and parmesan to make one large layer in the dish. Continue making layers until all ingredients are used up (approximately makes three nice layers). Finish the top with mozzarella, parmesan, and fresh basil.
Cover and Bake for 30 minutes at 385 F.
When complete let casserole rest for 10 minutes, scoop and serve with fresh bread or a side of pasta.