Soft and Silky Eggplant Casserole

• 1 large eggplant, cut into 1/4" slices.
• Sea salt
• Olive oil
• 1 small yellow onion, diced
• 2 large garlic cloves, minced
• 1/2 red hot pepper, minced
• One 14.5 ounce can diced tomatoes
• 1 tsp. dried basil
• 1 tsp dried oregano
• Daiya mozzarella

Instructions

1. Preheat the oven to 350 degrees F.
2. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry ant aside.
3. Heat a thin layer of olive oil in a large cast iron skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate.
4. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, pepper, and  1/2 teaspoon sea salt. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley.
5. Leave  1/4 cup of sauce to the bottom of the cast iron pan or an 8x8 or comparable casserole dish. Arrange one layer of eggplant evenly in the bottom of the skillet or dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna. Top with a little Daiya mozzarella.
6. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow it to sit for 10 minutes before cutting into it.
7. Serve with pasta if you choose.

Recipe adapted from Feedmephoebe