Author Notes
My go to recipe when I don't have the time or I'm feeling too guilty to make eggplant Parmesan. —Flirty Foodie
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Ingredients
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1
medium sized eggplant, cut into 1/4 inch round slices.
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1 cup
crushed tomatoes
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1
ball fresh mozzarella, thinly sliced (about 4.5 ounces)
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1/2
small onion, minced
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1
garlic clove, minced
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2 tablespoons
olive oil + some for the grill
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5
fresh basil leaves, torn
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salt and freshly ground black pepper
Directions
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Do this step if you think your eggplant is particularly bitter (it starts to ooze gray liquid shortly after slicing). If not skip to step two. Place sliced eggplant in a colander covering both sides with kosher salt between each layer. Place a bowl under colander or in the sink to collect the expelled liquid. Cover eggplant with a plate slightly smaller than the colander, and then place a heavy pot on top to weight it down for 30 minutes to 2 hours (depending on how bitter it is). Rinse under cold water and pat dry.
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Make tomato sauce. Place 2 tbsp of olive oil, onions, and a pinch of salt in a small pot. Let onions sweat on low heat for about 10 minutes. Mix in tomatoes and garlic and simmer for another 10 - 15 minutes, stirring occasionally. Turn off heat and mix in fresh basil. Check for salt and pepper.
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Meanwhile heat grill or grill pan. Brush with oil. Grill eggplant for a few minutes per side. Add salt and pepper to taste.
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Make 2 stacks layering about 4 eggplant slices per stack (depending on your eggplant), placing a bit of tomato sauce and a slice of mozzarella cheese between each layer. And ending with a bit of tomato sauce and a slice of mozzarella cheese. Serve warm. Enjoy!
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