Baked Eggplant Casserole

This eggplant casserole takes a left turn from the usual Italian version, and it’s the better for it. Cubed eggplant gets tossed with bottled barbecue sauce, garlic and parsley, so instead of marinara it picks up a smoky, sweet-tangy backbone that plays surprisingly well with the soft eggplant.

Parboiling the eggplant first is the step that makes it work, softening the cubes and drawing out moisture so they bake down silky rather than spongy. Layered with skinned, thinly sliced fresh tomatoes, it builds into a saucy, tender bake.

The finish is a topping of bread crumbs, Parmesan and melted butter that browns into a golden, crunchy crust over the soft layers below. It works as a hearty vegetarian main or a substantial side.

Kitchen Tips

• Don’t skip the quick parboil. It softens the eggplant and removes excess moisture so the casserole isn’t watery or spongy.
• Skin the tomatoes as directed. A two-minute dip in boiling water slips the skins right off for a smoother texture.
• Let the barbecue sauce and dried onion stand a few minutes so the onion rehydrates and softens.
• End with an eggplant layer under the crumb topping so the crust browns directly on top.

Variations

• Use a smoky or spicy barbecue sauce to push the flavor in either direction.
• Add a layer of shredded mozzarella between the eggplant and tomato for a cheesier bake.
• Swap panko for the bread crumbs for an even crunchier top.