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An Italian friend taught me how to cook eggplant so deliciously! Great recipe!

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1. Prepare the Eggplant:
Slice eggplant into 1/4 inch (0.5 cm) rounds.

Lay them on a tray and sprinkle both sides with salt. Let sit for 30–45 minutes to draw out bitterness.

Rinse and pat dry with paper towels.

2. Fry or Bake the Eggplant:
To Fry: Dredge slices in flour, shake off excess, and fry in olive oil over medium heat until golden. Drain on paper towels.

To Bake (healthier): Brush both sides with oil, place on baking sheets, and bake at 400Β°F (200Β°C) for 20–25 minutes, flipping halfway.

3. Make the Tomato Sauce:
Heat olive oil in a saucepan. Add garlic and sautΓ© until fragrant.

Add crushed tomatoes, salt, pepper, and oregano. Simmer for 20–30 minutes until thickened.

Stir in basil at the end. Add a pinch of sugar if needed.

4. Assemble the Parmigiana:
Preheat oven to 375Β°F (190Β°C).

In a baking dish, spread a thin layer of tomato sauce.

Add a layer of eggplant slices.

Spoon over more sauce, sprinkle mozzarella, Parmesan, and torn basil.

Repeat layers, ending with sauce and generous cheese on top.

5. Bake:
Cover loosely with foil and bake for 25 minutes.

Uncover and bake another 15–20 minutes until bubbly and golden on top.

Let rest for 10–15 minutes before slicing β€” it sets better as it cools slightly.

🍽 Serving Suggestions:
Crusty Italian bread

Simple green salad with balsamic vinaigrette

A glass of red wine (like Chianti or Barbera)

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