EGGPLANT CASSEROLES WITH MEAT RECIPES

Steps:

• Line a rimmed baking sheet with parchment paper. Trim the 3 eggplants and slice lengthwise into 1/4-inch-thick planks. Arrange on the prepared baking sheet in a single layer and sprinkle liberally with the 1 teaspoon kosher salt. Let stand for 15 to 30 minutes. You should see tiny moisture bubbles on the eggplant’s surface. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400ºF.
• Pat the eggplant slices dry with paper towels to get rid of the moisture and salt. Lightly brush the eggplant with the 1 tablespoon olive oil. Roast until just starting to become pliable, 15 to 20 minutes. Meanwhile, beat the 1 egg in a medium bowl. Add the 15 ounces ricotta, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 1 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese. Stir to combine.
• Remove the eggplant from the oven. Reduce the oven temperature to 375ºF.
• Spread about 1/4 cup of the marinara sauce on the bottom on a 9 x 13-inch baking dish. Arrange about 6 eggplant slices on the sauce (it’s okay if they overlap a little). Dollop 1/3 of the ricotta mixture on top and gently spread it across the eggplant, followed by a thin layer of marinara. Repeat with 2 more layers of the eggplant, ricotta mixture, and marinara. After the final layer of marinara, sprinkle the lasagna with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
• Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Uncover and continue baking until the cheese is golden brown and bubbly, 15 to 20 minutes more. Let stand at least 15 minutes before serving. Garnish with parsley if desired.

Steps:

• Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not let soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., For sauce, finely chop leftover eggplant pieces to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place 1 rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups in baking dish over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.