Eggplant/Swiss Cheese Casserole

Think of this as eggplant parmesan that skipped the deep fryer. Slices of eggplant go into the casserole raw and layered, not breaded and fried, so they bake down silky in a quick herby tomato sauce. It’s lighter, less greasy, and a good deal less fussy.

The twist is the cheese. Instead of the usual mozzarella, this one melts nutty, mild Swiss between the layers, with a shower of sharp Parmesan over the top to crisp and brown. A bread-crumb-and-sauce mixture spooned on near the end soaks up just enough to hold everything together.

The sauce itself is simple: onion softened in oil, then tomato paste, water, oregano, and parsley simmered into a thick, savory base.

Slice the eggplant evenly so it cooks through at the same rate, and you’ve got a vegetarian, diabetic-friendly main that bakes in well under an hour.

Kitchen Tips

• Slice the eggplant an even quarter-inch thick so it bakes through uniformly.
• If your eggplant tastes bitter, salt the slices for 20 minutes and pat dry to draw out moisture before layering.
• Layer the eggplant in raw. It cooks soft right in the sauce, no frying needed.
• Let the casserole rest a few minutes after baking so it sets and slices cleanly.

Variations

• Swap the eggplant for zucchini, as the recipe suggests, or use a mix of both.
• Use mozzarella or provolone in place of Swiss for a more classic flavor.
• Add a layer of sautéed mushrooms or spinach for extra vegetables.