Eggplant Italiano

This Italian eggplant casserole starts on the stovetop and finishes in the oven, giving you layers of flavor from the saute and a melted mozzarella top that goes golden and bubbly. Garlic, onion, celery, and green bell pepper get sauteed first, then mushrooms join for a quick minute before the sliced eggplant goes in.

The recipe’s note about choosing eggplant is worth paying attention to: young, firm, deep purple, and free of scars. Older eggplant develops more seeds and bitterness. A young one has tight, glossy skin and feels heavy for its size.

Sauteing the eggplant slices before baking gives them a head start on softening and allows them to absorb the olive oil and seasonings. The covered bake steams everything tender, and the final uncovered ten minutes crisps the cheese on top.

Kitchen Tips

• Slice eggplant thin: Quarter-inch slices cook through evenly and absorb the tomato and herb flavors better than thick rounds.
• Don’t skimp on oil: Eggplant is a sponge. If the skillet goes dry, the slices will stick and steam instead of browning. Add more oil as needed.
• Cover then uncover: The covered stage steams the vegetables tender. The uncovered finish is just for the cheese to brown.
• Marjoram, thyme, and oregano together create that classic Italian herb blend.

Variations

• Add sausage: Brown Italian sausage with the garlic and onion for a meatier main dish.
• Parm finish: Mix grated Parmesan with the mozzarella for a sharper, crustier cheese topping.