Call it what you will. The Asian eggplant was taking over the veggie drawer and lower shelf of the refrigerator. We debated eggplant parm (too much work), steamed eggplant with spicy sauce (we've had it every other day for the past month), or letting it sit another day (too risky, since it seems to be multiplying overnight). So Dave took the initiative to grill it up. Then we made it into what some might call casserole, but what we affectionately prefer to call Eggplant Parmasagna (no parmesan was actually harmed in this recipe).
6 - 8 Asian eggplants, sliced lengthwise into 1/4 inch slices
8 oz tomato sauce
1/2 cup bread crumbs
1 lb mozzarella, sliced into 16 pieces
1 bunch kale, stems removed and leaves ripped into bite-sized pieces
salt and pepper
optional: 4 roasted tomatoes, cut into bite-sized pieces
Salt eggplant, place in a colander, and let drain for one hour.
Grill on a 350 to 400 degree grill until browned, ~ 5 - 7 minutes per side.
Preheat oven to 350.
In a shallow baking dish, put enough tomato sauce to just lightly cover the bottom. Put on half the eggplant. Sprinkle with half the bread crumbs. Add almost half the tomato sauce. Top with half the mozzarella. Add half the kale. Add roasted tomatoes, if using. Layer on remaining eggplant, then bread crumbs, and kale and almost all of the remaining tomato sauce. Top with remaining mozzarella and the rest of the tomato sauce, spreading sauce over the cheese. Sprinkle salt and pepper liberally on top.
Bake 45 minutes. Let sit 10 minutes. Slice as you would lasagna and serve.