We tried this recipe: https://cooking.nytimes.com/recipes/1017426-eggplant-with-lamb-tomato-and-pine-nuts Our modifications: First, we used ½ lb each minced pork and minced bison in lieu of 1lb minced lamb. To reduce sodium, we used no-salt tomato sauce. Second, because we find cinnamon cloying, we used a combo of ¼ tsp cinnamon and ¼ tsp nutmeg. Third, instead of broiling the oil-brushed ½ inch eggplant rounds, we oven-roasted them at 450 for 30 mins total (flipping halfway through), following this recipe: http://piglettedc.tumblr.com/post/143686120171/oven-roasted-eggplant-preheat-oven-to-450-cut Fourth, the NYT recipe calls for 1 cup of warm water to be added to the perimeter of the 9×12 baking pan; this is a water bath method of baking (see Note below). Finally, at the end of cooking at 375, we placed the casserole (still in water bath) on the top rack, about 8 inches from the flame, and broiled on high to brown the mozzarella. The NYT recipe recommends serving the casserole with rice, but we found the casserole filling as it is. We served it with a light salad. (Dec. 2017)
Note: How we made the water bath: We placed the 9×12 pan in a slightly larger 10×13 pan, then carefully poured the 1 cup of water into the larger pan. At the end of 90 mins, the water had evaporated, so we added another 1 cup warm water into the larger pan at the same time that we placed the mozzarella slices onto the casserole. To prevent any glass baking dishes from cracking, it is important to use warm water and for neither glass pan to be refrigerated before being placed in the hot oven. More info on water bath baking here: https://food52.com/blog/12677-how-to-use-a-water-bath-without-landing-in-hot-water
Note 2: To make this a little healthier, we skipped the butter and toasted the ½ cup pine nuts in the toaster at 325/350 for a few mins. Keep a close eye to prevent burning. (Aug. 2018)
Cooking Adventures 