Veal Francesca

Can’t decide between veal parm and lasagna? This casserole says you don’t have to choose.

Noodles line the bottom, sautéed veal goes on next, then a layer of red sauce, sliced eggplant, a shower of grated Parmesan, and thick slices of mozzarella on top.

Into the oven it goes until the cheese is bubbly and golden brown around the edges.

It’s built for two, comes together in 45 minutes, and has that layered, pull-apart quality that makes every forkful different from the last.

Variations

• Swap the noodles for penne or rigatoni to catch more sauce in every bite.
• Use chicken cutlets instead of veal if that’s what you have on hand.
• Add a layer of fresh spinach or basil leaves between the sauce and eggplant for a pop of green.

Kitchen Tips

• Salt and drain the eggplant slices for 15 minutes before layering. This draws out moisture and bitterness so they don’t make the casserole soggy.
• Use your favorite jarred marinara or homemade red sauce. The recipe is flexible here.
• Let the casserole rest 5 minutes after baking so it holds together when you serve it.