Mom's Recipes - Part 1 - Eggplant Casserole

In this series, I'm sharing some of my favorite dishes from childhood. My mom wasn't the kind of cook you'd see on a cooking show—she didn't have an arsenal of complex techniques or fancy ingredients. But what she did have was a deep care for making sure our meals were fresh, nutritious, and, most importantly, delicious. One of her best dishes, and my personal favorite, was her Eggplant Casserole.

This casserole was so special to me that I would often request it on my birthday. It wasn’t just the eggplant that made this dish stand out but the way all the ingredients came together to create something that was more than the sum of its parts. My dad and I had a tradition of scooping out the flavorful juices from the bottom of the casserole dish and drizzling them over our basmati rice—pure heaven.

The great thing about this recipe is that it’s easy to prepare and can be made a day ahead of time. It's perfect for families because one casserole, paired with your favorite starch, can easily feed six people.

Ingredients You'll Need:

• Eggplant: A large one, firm and fleshy.

• Tomatoes: Fresh, ripe, and full of flavor.

• Pancetta: A pack of thinly sliced pancetta (or bacon if you can't find pancetta).

• Minced Meat: About 1 pound (half a kilo). A mix of beef, veal, and pork works best.

• Garlic: Thinly sliced, to bring out that subtle aroma and flavor.

• Cheese: Grated Gouda or Cheddar, for that irresistible golden topping.

• Olive Oil: To drizzle between layers.

• Salt and Pepper: To taste, for seasoning.

How to Prepare:

1. Preheat Your Oven: Set your oven to 360°F (180°C) on the convection setting.

2. Slice and Layer:

   • Begin by slicing the eggplant and tomatoes into even rounds.

   • In a large casserole dish, create a layer of eggplant slices followed by a layer of tomato slices.

   • Next, add a layer of pancetta, then the minced meat, and finally the thinly sliced garlic.

3. Season Each Layer:

   • Drizzle each layer lightly with olive oil and season with a pinch of salt and pepper. This ensures that each bite is full of flavor.

4. Add the Cheese:

   • Finish the casserole with a thick layer of grated cheese on top.

5. Bake:

   • Place the casserole in the preheated oven and bake for about an hour. The cheese should be golden and bubbly, and the casserole should be cooked through.

6. Let it Rest:

   • Once out of the oven, let the casserole cool for about 15 minutes. This will make it easier to serve and allow the flavors to settle.

7. Serve:

   • Serve with your choice of rice, pasta, or potatoes. My personal favorite is basmati rice. And don't forget to scoop out the savory juices from the bottom of the casserole dish—it's the best part!

This Eggplant Casserole is more than just a meal; it's a taste of home. Every bite brings back memories of family dinners and the warmth of my mom's kitchen. I hope this recipe brings the same comfort and joy to your table as it did to mine.

Ingredients and Measurements

Ingredient	Amount
Eggplant	1 large
Tomatoes	3-4 medium
Pancetta/Bacon	8 ounces (225g)
Minced Meat	1 pound (450g)
Garlic	3 cloves, thinly sliced
Cheese (Gouda/Cheddar)	2 cups, grated
Olive Oil	3-4 tablespoons
Salt	To taste
Pepper	To taste

This dish is simple to make and incredibly satisfying. Enjoy it with your loved ones, and maybe it will become a family favorite in your home too!