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Export 25 ingredients for grocery delivery
Step 1
Preheat oven to 425°F
Step 2
For the eggplant, season with salt on kitchen towels 20 to 30 minutes, then drain
Step 3
Line baking sheets with parchment, arrange eggplant on them and top with seasonings and EVOO spray
Step 4
Bake to lightly brown, remove and cool
Step 5
Leave the oven on to bake the pasta
Step 6
For the pasta, heat water to a boil and salt it
Step 7
Undercook pasta by a minute or two
Step 8
Drain and rinse
Step 9
Reserve a mug of pasta cooking water for marrying the sauce
Step 10
For the sauce, heat 2 tablespoons EVOO over medium heat and sweat onions with salt to soften
Step 11
Add garlic, red pepper, sugar and tomato paste, stir a minute or two, then add wine and reduce by half
Step 12
Add tomatoes and passata
Step 13
Stir in torn basil
Step 14
Toss pasta with sauce
Step 15
Layer half the pasta and sauce into a casserole and top with half the ham, half the eggplant, half the cheeses and repeat
Step 16
Listicle: Rachael Ray 5-Quart Cast Iron Casserole Bake to bubble and brown just before serving and top with sliced basil