Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 1 hr 20 mins | Yield: 6 Servings
I will never get tired of recommending this recipe to my friends. It is just too perfect! Oh, man, you have got to give this one a try, I’m telling you! Feel free to add more ingredients if you prefer. I am sure you can do a lot to make this even better. Enjoy!
Ingredients:
2 medium eggplant (or 4 small Italian eggplants), about 1 ¾ lb, thinly sliced ¼ inch thick lengthwise
Sea salt
Olive oil
1 small yellow onion, diced
2 large garlic cloves, minced
¼ tsp red chilli flakes
Dash of cinnamon
One 14.5 oz can of diced tomatoes
2 tbsp finely chopped fresh parsley, divided
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Season the slices of eggplants with a bit of salt, then allow them to rest for about 20 minutes.
Use paper towels to pat dry the eggplant slices.
Place a large oven-proof skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the eggplant slices in batches and fry each side for 2 minutes. Add more oil if needed. Repeat the process with the rest of the eggplants.
Place the eggplant slices onto a clean plate.
In the same skillet, add the onion and saute until translucent.
Add garlic, chilli flakes, cinnamon, and 1 tsp of salt. Saute until aromatic.
Add the tomatoes and allow the mixture to simmer until the texture becomes thick.
Remove the skillet from the heat, then add ½ of the parsley. Stir until well mixed.
Set aside about ¾ of the sauce.
Arrange half of the eggplant slices in a single layer on the bottom of the skillet.
Spread a bit of sauce on top. Repeat the process until everything is arranged in layers.
Cover it with aluminium foil, then place it inside the preheated oven. Bake for about 45 minutes or until done.
Remove from the oven and allow it to rest for about 10 minutes at room temperature.
Sprinkle parsley on top to garnish.
Serve and enjoy!
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