Note: the following post is from The Wife
This past summer, our garden yielded more eggplant than we could reasonably expect to eat. Apparently, my coworker was having the same problem, and she started bringing in eggplant for me. I have a hard time turning down free produce – even when I already have an overabundance of it. Week after week, I made my recipe for Eggplant Parmigiana (omitting step 9) and then bagged and froze it. The deep freeze was jam-packed. The same coworker’s husband had a stroke early in the school year, and the staff put together a meal train to assist them. I figured it was only fitting to return some of the eggplant from whence it came, so I threw this recipe together as my contribution to the meal train.
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| The Wife's Eggplant Parmigiana Casserole |
Ingredients
- 3 freezer bags (quart size) of pre-made eggplant parmigiana (Vague, I know. One layer of the casserole uses approximately 12 average-size eggplant slices. If you were making the eggplant parmigiana on the same day, I would guess you would need 3 medium eggplants.)
- 48 oz. pasta sauce (The first time, I used The Husband’s pasta sauce because we had it on hand. When I made this recipe for a staff lunch, I purchased Prego’s Italian Sausage and Garlic sauce.)
- 1 bag (18 count) frozen meatballs (whatever style you prefer)
- Grated Parmesan cheese
- 8 oz. shredded mozzarella cheese
Directions
1. Add frozen meatballs to pasta sauce and heat through. Once meatballs are cooked, halve them. (I suppose you could also halve them while they are still frozen – whatever works.)
2. Preheat oven to 375F (190C, Gasmark 5)
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3. In a standard 9 x 13 casserole dish, lay your first layer of pre-made eggplant parmigiana.
4. Place a dozen meatball halves at regular intervals across the first layer.
5. Spoon pasta sauce over the first layer; spread so all eggplant slices are completely covered.
6. Lightly sprinkle with grated Parmesan.
7. Cover with 1/3 of shredded mozzarella.
8. Repeat steps 3-7 twice more.
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| It should look something like this before going into the oven |
9. Bake for 25 minutes until cheese is melted and sauce is bubbling.
10. Let rest for 10 minutes before serving.
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| Good times! |
