Eggplant parmesan casserole

Cut about five half-inch slices from the thickest part of each eggplant for ten slices total, and trim and dice the skinny ends for the sauce.

Soften the slices in a hot saute pan with a tiny bit of oil and a little salt, about three or four minutes per side, without cooking them through, then drain on paper towel.

Add olive oil to the pan with the sliced garlic for about 10 seconds so it does not burn, then the diced eggplant, a big pinch of salt and red pepper flake, and saute about five minutes.

Add the tomato sauce and a little water, turn to medium-low and cook 15 to 20 minutes until the eggplant is tender, adding water if it thickens too far.

Mix the ricotta, grated parmesan, grated pepper jack, black pepper and salt into a cheese filling.

Divide the filling between the ten cooled slices, a couple of tablespoons each, and fold each slice over like a taco.

Spread half the eggplant tomato sauce in a small casserole dish, lay in the folded slices and pour the rest over, tapping it into the cracks.

Mix breadcrumbs with lots of Parmesan and olive oil, spread it loosely over the top with the tip of a fork without packing it.

Bake at 375 degrees for about 35 to 40 minutes until bubbling, covering with foil if the top darkens too fast.