Crystal’s sister, Cindy, has always been a fantastic cook, but recently she has found a special connection in the kitchen. During a year-and-a-half-long treatment for breast cancer, she found that cooking is amazing therapy. Not only has Cindy been a great sounding board for our recipes, she concocted this easy, nutritious, and delicious dish that is so tasty that we just had to share it with the rest of the world. Go Cindy! Go Cindy!

　　

Ingredients

makes 6 servings

　　1 large eggplant, cut into 6 to 8 slices

　　1 teaspoon salt, plus more for the eggplant

　　1/3 cup plus 2 tablespoons olive oil

　　1 medium yellow onion, chopped

　　2 garlic cloves, minced

　　1 (14 1/2-ounce) can diced tomatoes

　　1 (15-ounce) can tomato sauce

　　1 (6-ounce) can tomato paste

　　2 teaspoons dried oregano

　　1 teaspoon dried basil

　　1/4 teaspoon dried rosemary, crushed

　　1 teaspoon sugar

　　1/2 teaspoon freshly ground black pepper

　　Pinch of ground cinnamon

　　Cooking spray

　　1/3 cup grated Parmesan cheese (1 1/2 ounces)

　　2 tablespoons all-purpose flour

　　2 tablespoons seasoned bread crumbs (see page 196)

　　1 large egg

　　8 ounces mozzarella cheese, shredded (2 cups)

　　

Step 1

Lay the eggplant slices on a wire rack that is nestled in a baking pan. Generously sprinkle the eggplant with salt and let them sit for up to 1 hour. Rinse the eggplant slices under cold water to remove the salt, then pat dry.

　　

Step 2

Heat 2 tablespoons of the olive oil in a large sauté pan or saucepan set over medium heat. Add the onion and garlic, and sauté until soft, about 8 minutes. Add the tomatoes, tomato sauce, and tomato paste, stirring until well blended. Add the oregano, basil, rosemary, sugar, 1 teaspoon salt, pepper, and cinnamon. Simmer for 20 to 30 minutes.

　　

Step 3

Meanwhile, preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.

　　

Step 4

Combine the Parmesan, flour, and bread crumbs in a plate or other shallow dish. In a small bowl, beat the egg with 1 tablespoon of water.

　　

Step 5

Heat the remaining 1/3 cup olive oil in a large skillet set over medium heat. Dip each eggplant slice into the egg, shaking off the excess. Press the slices into the cheese mixture, coating both sides. Working in batches, put the slices in the hot oil and cook until crisp and golden brown, 2 to 3 minutes each side. Transfer the eggplant to a paper towel–lined plate and let drain. Repeat with the remaining eggplant slices.

　　

Step 6

Arrange the eggplant slices in the bottom of the prepared casserole dish. Sprinkle the eggplant slices with half of the mozzarella. Top with the tomato mixture, and sprinkle with the remaining mozzarella. (Top with an additional dusting of Parmesan cheese, if desired.) Bake for approximately 25 minutes, until the sauce is bubbling. Allow to stand for 5 minutes before serving.

　　

note

Step 7

Vegetarian friendly!

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.