Eggplant Casserole

January 20, 2025

Serves 4 People

2 x Medium Eggplants

1 x 16 oz. Jar Saturday Sauce

Avocado Oil or Olive Oil for Frying

Cut your eggplant into 1/4-inch thick rounds. Salt each side with kosher salt to draw out the moisture (you will see the moisture collect on each side- be sure to wipe off the salt/moisture before flipping to do the same on the opposite side). Eggplants should be dry before frying to avoid splatter.
In a frying pan, heat your olive oil (enough to thoroughly cover the pan) over medium heat. Fry your eggplant rounds on each side until golden brown. Preheat your oven to 375 degrees. Be sure to let the oil drain from your fried eggplant rounds (place on a paper towel after frying to soak up the excess oil).
In a cast iron pan, cover the bottom Saturday Sauce. Cover sauce with a layer of eggplant, then Saturday Sauce on top (repeat until you have 3-4 layers). Bake in the oven uncovered for ~40 mins.

Note: Eggplant absorbs a ton of oil, so I recommend patting each eggplant down with a paper towel to soak up excess oil.

Suggested Toppings:

Suggested Pairings: