Excerpted from Galette! by Rebecca Firkser (Artisan Books). Copyright © 2025.
Photo: Jessica Marx
Rebecca Firkser is a Brooklyn-based recipe developer, writer, and food stylist whose love for simplicity and versatility shines in her new cookbook, Galette! We’re thrilled to share a few excerpts with you here. When we asked Rebecca why she loves cooking galettes in cast iron, she said, "I use cast iron skillets for making galettes with a little extra depth. They can be filled with more ingredients and serve a larger group than the standard freeform sheet pan-baked version. It's also easy and cute to serve the galette straight from the skillet!" Without further ado:
If eggplant Parmesan is on the menu, I will get it (pro move: order one for the table). I like versions that aren’t super-cheesy, with eggplant fried crunchy-crisp or left thick so the flesh goes silky—none of that flabby or dry eggplant business. Delightfully, this dish is easily galette-ified and perfectly suited in a No.8 Field Skillet. Like any good eggplant Parm, it takes some time, but the end result is worth the labor. If you happen to have homemade marinara, use it by all means; but I think Rao’s does a stellar job in the jarred-sauce department.
FIELD NOTE: Look for jarred, not raw, Calabrian chiles that are chopped or crushed and preserved in oil.
VARIATION: For another galette inspired by a beloved Italian eggplant dish, look to caponata. To the spicy sauce, stir in ½ cup (78 g) chopped Castelvetrano olives, 1 tablespoon brined capers, ¼ cup (48 g) golden raisins, 1 tablespoon white wine vinegar, and ½ teaspoon sugar. Use the Parmesan, but skip the mozzarella (neither are traditional caponata components, but who’s mad about extra Parm?). Instead of mozzarella, layer in ½ medium red or yellow onion (80 g), thinly sliced, and 1 cup (100 g) chopped celery.
Photo: Jessica Marx
Recipe: Spicy Eggplant Parm Galette
Yield: 4 to 6 servings
Print RecipeIngredients
For Galette Crust:
- 1 Standard disk of A Good Crust
For the Spicy Eggplant Filling:
- 2 pounds (910 g) Italian or globe eggplant, unpeeled, sliced into 6-inch (13 mm) rounds
- 6 tablespoons (80 g) olive oil
- 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt, plus more to taste
- 1 tablespoon dried oregano
- 2 cups (500 g) jarred marinara sauce
- 2 tablespoons jarred crushed Calabrian chiles (see Note), or 1 teaspoon red pepper flakes plus 1 teaspoon distilled white vinegar
- Cooking spray or vegetable oil, for the pan
- 1 cup (100 g) finely grated Parmesan cheese
- 6 ounces (170 g) low-moisture mozzarella cheese, torn into bite-size pieces
- Egg wash: 1 large egg, beaten
- Fresh basil and/or oregano leaves (optional), for serving
Tools
Resources
The Field Method for Cast Iron Care
Instructions
1.
Preheat the oven to 425°F (220°C) with racks positioned in the upper and lower thirds.
2.
Arrange the eggplant in a single layer on two sheet pans and drizzle with the oil, tossing to coat. Sprinkle the eggplant on both sides with the salt and dried oregano. Roast until the eggplant is tender and starting to brown, 20 to 25 minutes, flipping the eggplant, switching racks, and rotating the sheet pans front to back halfway through.
3.
Remove the eggplant from the oven and let cool completely, about 30 minutes.
4.
In a bowl, stir together the marinara, Calabrian chiles, and salt to taste.
5.
When you’re ready to assemble the galette, grease the No.8 Skillet with cooking spray. Roll the dough into a round and fit it into the pan following the Pan Method.
6.
If it’s not still on, preheat the oven to 425°F with a rack positioned in the center. Place a sheet pan in the oven to preheat.
7.
Sprinkle ¼ cup of the Parmesan over the crust. Arrange half the eggplant in a single layer. Scatter half of the mozzarella over the eggplant. Sprinkle with another ¼ cup of the Parmesan. Dollop ¼ cup of the spicy sauce over the top. Repeat with the remaining half of the eggplant and mozzarella, and another ¼ cup of the Parmesan. Dollop another ¼ cup of the spicy sauce over (you will not use it all; reserve the rest for serving). Sprinkle with the remaining Parmesan. Fold the edges of the crust over the filling toward the center, overlapping and pleating as desired. Freeze the galette for 10 minutes.
8.
Remove the galette from the freezer and brush the egg wash over the exposed crust.
9.
Bake on the preheated sheet pan until the crust is starting to turn golden, 12 to 15 minutes. Reduce the oven temperature to 375°F and continue to bake until the crust is deeply golden and starting to pull away from the sides of the skillet, another 50 to 60 minutes, rotating the pan front to back halfway through.
10.
Remove the galette from the oven and cool, uncovered, for 30 minutes or up to 2 hours. Top with fresh herbs (if using), slice, and serve with the remaining spicy sauce.
Seasoning Rating: Best
A buttery galette is the perfect way to build up your pan's seasoning, adding layers of flavor with every bake. The rich, golden butter helps to enhance the nonstick surface of the cast iron, creating a natural patina that only improves with use. Plus, the crispy, flaky crust is a delicious reward for your efforts.
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
