Eggplant Casserole

Saturday Sauce and eggplant come together in this dish to create a bubbling, melt-in-your-mouth casserole. Eat it as a standalone meal, over grains, on toast, or in a sandwich.

Serves 4

INGREDIENTS

• 2 medium eggplants
• 16 oz. jar Saturday Sauce
• Avocado oil or olive oil, for frying (or baking)
• Kosher salt, for salting the eggplant and to taste

DIRECTIONS

1. Slice the eggplants into ¼-inch–thick rounds. Season both sides generously with kosher salt and let sit for 15–20 minutes to draw out excess moisture. Pat completely dry with paper towels.
2. Cook the Eggplant (Choose One Method)
   1. Option A: Bake & Broil (Lighter Method): Preheat the oven to 425°F. Season the eggplant rounds on both sides with kosher salt and let sit for 15–20 minutes, until moisture beads form on the surface. Pat the eggplant completely dry with paper towels. Arrange eggplant in a single layer on a parchment-lined sheet pan. Lightly brush or drizzle both sides with oil. Bake for 20 minutes, flip, then bake for another 10 minutes. Reduce oven temperature to 375°F for assembly.
3. Option B: Pan-Fry (Richer Method): Heat a generous layer of oil in a large skillet over medium heat. Fry eggplant rounds in batches until golden brown on both sides. Transfer to a paper towel–lined plate and blot excess oil (or wire tray to let oil drip down into another tray). Preheat the oven to 375°F for assembly.
4. Assemble the Dish: Spread a thin layer of Saturday Sauce across the bottom of a cast iron pan or baking dish. Add a layer of eggplant, then spoon Saturday Sauce over the top. Repeat to create 3–4 layers, finishing with sauce.
5. Bake uncovered at 375°F for about 40 minutes, until bubbling and deeply flavorful.
   

Suggested Toppings

• Chopped fresh parsley and/or cilantro
• Crumbled feta or dollops of labneh
• Toasted pine nuts
• Fresh arugula

Suggested Pairings

• Basmati rice
• Israeli (pearl) couscous
• Served on or layered into a baguette or other fresh bread