Freezer-Friendly Eggplant Stacks

Makes 24 servings

EndTextStartText

For the eggplant:

1 cup grapeseed oil, plus more for greasing the baking dishes

1 cup flour

16 large eggs

8 ounces Parmigiano-Reggiano cheese, freshly grated

1/2 cup packed chopped flat-leaf parsley

2 teaspoons dried oregano

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes

10 cups plain, fine, dried bread crumbs

About 4 large Italian purple eggplants, cut into 1/2-inch slices, 6 pounds total

For the sauce:

1/4 cup olive oil

6 cloves garlic

6 oil-packed anchovies

3 tablespoons unsalted butter

2 medium onions, diced

4 quarts (cans) crushed tomatoes, preferably home-canned

1 cup packed torn basil leaves

11/2 teaspoons kosher salt, or more as needed

3/4 teaspoon freshly ground black pepper, or more as needed

For assembly:

Three 8-ounce balls fresh mozzarella

EndTextStartText

1. For the eggplant: Line one baking sheet with several layers of paper towels and another baking sheet with parchment paper. Use a little grapeseed oil to lightly grease three 9-by-13-inch baking dishes. Prepare the eggplant-coating components: Place the flour in a medium bowl; whisk the eggs and cheese together in a separate mixing bowl, then whisk in the parsley, oregano, salt, black pepper, and crushed red pepper flakes; place half of the bread crumbs in a third (medium) bowl.

2. Coat each eggplant slice in the flour, then in the egg-cheese batter, then in the bread crumbs, making sure each slice is completely coated. Place them on the parchment-paper-lined baking sheet as you work. Add more of the remaining bread crumbs as needed.

3. For the sauce: Heat the olive oil in a deep, heavy-bottomed 5-quart pot over medium-low heat. Stir in the garlic; cook, but do not brown, until the oil is well-scented. Remove and discard the garlic; increase the heat to medium, and add the anchovies and butter, letting the butter foam and sizzle. Use a wooden spoon to break up the anchovies.

4. Stir in the onions; cook, stirring occasionally, for 10 to 14 minutes or just until translucent. Stir in the tomatoes; once they start to bubble at the edges, cook uncovered for 40 minutes, stirring occasionally, until thickened and saucy. Stir in the basil, salt, and pepper; turn off the heat. Taste, and add salt and/or pepper as needed.

5. Heat 3 tablespoons of the grapeseed oil in a large, wide skillet over medium heat. Once the oil shimmers, add enough eggplant slices to fit in a single layer. Fry for 3 or 4 minutes per side, until well browned and crisped. Transfer to the paper-towel-lined baking sheet as you work. Repeat to use all the eggplant, changing the oil (another 3 tablespoons heated each time), and wiping out the skillet every two or three batches, or the burnt bits will accumulate and turn the oil black and bitter.

6. Spoon the sauce generously into the bottom of each baking dish to a depth of about 1 inch; you might have sauce left over. Make stacks of 3 slices of eggplant, tucking a nugget of mozzarella cheese (about the size of a cherry tomato) between the slices. Each baking dish will fit about 12 stacks, snugly. The stacks should not be submerged in their sauce.

7. Cut a piece of parchment to cover the surface of each filled baking dish, then wrap the entire baking dish in aluminum foil. At this point, the casseroles can be frozen for up to six months.

8. When you're ready to bake (and the eggplant casserole has been defrosted and is still wrapped), preheat the oven to 375 degrees. Bake the wrapped casserole for 30 minutes, then discard the foil and parchment; bake until the stacks are crisp, an additional 10 minutes or so. Cool just a few minutes before serving.

9. To freeze for later, date, label, and write the cooking instructions clearly on the package, wrap the entire dish in plastic wrap, and freeze for up to six months. Defrost completely before baking.

Per serving:

586 calories; 30 grams protein; 59 grams carbohydrates; 16 grams sugar; 27 grams fat; 158 milligrams cholesterol; 1,657 milligrams sodium; 12 grams dietary fiber.