• Eggplant: 2 large eggplants are the star of the show. Look for firm, heavy eggplants with smooth, unblemished skin. Globe or Italian eggplants are ideal for this recipe due to their size and meaty texture. Smaller varieties like Japanese or Fairy Tale eggplants can also be used, but you may need to adjust the quantity accordingly to achieve the desired volume.
• Olive Oil: 1 tablespoon of extra virgin olive oil is used for sautéing the vegetables. Olive oil not only adds flavor but also helps in browning the onions and garlic beautifully. You can substitute with another neutral cooking oil like avocado oil or grapeseed oil if preferred.
• Onion: 1 medium yellow onion, finely chopped, forms the aromatic base of the sauce. Yellow onions offer a balanced flavor that sweetens as they cook. White or red onions can also be used, each bringing a slightly different flavor profile. White onions are milder, while red onions have a sharper, more pungent taste.
• Garlic: 2 cloves of garlic, minced, add a pungent and savory depth to the sauce. Fresh garlic is always recommended for the best flavor. If you’re using pre-minced garlic, use about 1 teaspoon. For an even more intense garlic flavor, you can add an extra clove.
• Red Bell Pepper: 1 medium red bell pepper, chopped, contributes sweetness and a vibrant color to the casserole. Red bell peppers are sweeter than green bell peppers and add a lovely visual appeal. You can experiment with other colors like yellow or orange bell peppers for a slightly different taste and visual variation.
• Crushed Tomatoes: 1 can (28 ounces) of crushed tomatoes forms the base of the rich and flavorful tomato sauce. Using good quality crushed tomatoes is key to achieving the best taste. You can also use diced tomatoes or tomato puree if crushed tomatoes are not available, but adjust the cooking time to achieve a similar consistency. Fire-roasted crushed tomatoes can add a smoky depth of flavor.
• Dried Oregano: 1 teaspoon of dried oregano adds a classic Mediterranean herb flavor that complements the eggplant and tomatoes perfectly. If you have fresh oregano, you can use about 1 tablespoon, finely chopped, for a brighter flavor.
• Dried Basil: ½ teaspoon of dried basil enhances the aromatic profile of the sauce with its slightly sweet and peppery notes. Similar to oregano, fresh basil can be used as a substitute – use about 1 ½ teaspoons of fresh basil, finely chopped, for a more vibrant flavor.
• Salt and Pepper: To taste. Salt and freshly ground black pepper are essential for seasoning and enhancing the flavors of all the ingredients. Start with about ½ teaspoon of salt and ¼ teaspoon of pepper and adjust to your preference. Taste and season throughout the cooking process.
• Ricotta Cheese: 1 cup of whole milk ricotta cheese provides a creamy and slightly tangy layer to the casserole. Whole milk ricotta is recommended for its richer flavor and texture. Part-skim ricotta can also be used, but it might be slightly drier. For a smoother ricotta, you can drain any excess liquid by placing it in a fine-mesh sieve lined with cheesecloth for about 30 minutes.
• Grated Parmesan Cheese: ½ cup of grated Parmesan cheese adds a salty, nutty, and umami-rich flavor to the ricotta mixture. Freshly grated Parmesan cheese is always preferable for its superior taste and texture. Pre-grated Parmesan can be used for convenience, but the flavor will be less intense. Pecorino Romano cheese can be used as a substitute for a sharper, saltier flavor.
• Fresh Parsley: ¼ cup of chopped fresh parsley is used to brighten up the ricotta mixture and add a fresh, herbaceous note. Flat-leaf parsley (Italian parsley) is recommended for its stronger flavor compared to curly parsley. Other fresh herbs like basil or chives can be used as alternatives or additions.
• Shredded Mozzarella Cheese: ½ cup of shredded mozzarella cheese is used as a topping, providing a melty, gooey, and slightly milky flavor. Low-moisture part-skim mozzarella is a good choice for casseroles as it melts well without becoming too watery. Fresh mozzarella can also be used, but it will release more moisture. For a richer flavor, you can use whole milk mozzarella or a blend of mozzarella and provolone.
