Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 1 hr 20 mins | Yield: 6 Servings
Oh, my! I have never tasted anything like this before. I am so glad that I tried this because I never would have tasted perfection! Oh, man, this recipe is a must-try, I’m telling you! Have a wonderful day, friends. Enjoy!
Ingredients:
2 large garlic cloves, minced
1/4 tsp red chilli flakes
1 small yellow onion, diced
2 medium eggplant (or 4 small Italian eggplants), about 1 3/4 pound, thinly sliced 1/4 inch thick lengthwise
One 14.5 ounce can of diced tomatoes
2 tbsp finely chopped fresh parsley, divided
Dash of cinnamon
Sea salt
Olive oil
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Season the slices of eggplants with salt, then let them rest for at least 20 minutes at room temperature.
Use paper towels to pat them dry.
Place a cast-iron skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the eggplant slices and fry each side for 2 minutes or until they turn brown. Remove from the skillet onto a clean plate. Add more oil if need. Repeat the process to the rest of the eggplant slices.
In the same skillet, add the onion and sauté until translucent.
Add the garlic, chilli flakes, cinnamon, and salt. Sauté until aromatic.
Add the tomatoes and sauté for about 5 minutes or until the texture turns a little thick.
Remove the skillet from the stove, then sprinkle 1/2 of the parsley and stir until well mixed.
Pour 1/4 cup of the sauce into an 8×8-inch casserole dish and spread it evenly.
Layer the eggplants over the sauce.
Spread 1/4 cup of the sauce over the eggplants. Repeat the process until everything is arranged in layers.
Cover the casserole dish with aluminium foil.
Place it inside the preheated oven and bake for about 45 minutes.
Remove from the oven and let it rest for about 10 minutes at room temperature.
Sprinkle the rest of the parsley on top.
Serve and enjoy!
Ingredients
- 2 large garlic cloves, minced
- 1/4 tsp red chilli flakes
- 1 small yellow onion, diced
- 2 medium eggplant (or 4 small Italian eggplants), about 1 3/4 pound, thinly sliced 1/4 inch thick lengthwise
- One 14.5 ounce can of diced tomatoes
- 2 tbsp finely chopped fresh parsley, divided
- Dash of cinnamon
- Sea salt
- Olive oil
Instructions
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Season the slices of eggplants with salt, then let them rest for at least 20 minutes at room temperature.
Use paper towels to pat them dry.
Place a cast-iron skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the eggplant slices and fry each side for 2 minutes or until they turn brown. Remove from the skillet onto a clean plate. Add more oil if need. Repeat the process to the rest of the eggplant slices.
In the same skillet, add the onion and sauté until translucent.
Add the garlic, chilli flakes, cinnamon, and salt. Sauté until aromatic.
Add the tomatoes and sauté for about 5 minutes or until the texture turns a little thick.
Remove the skillet from the stove, then sprinkle 1/2 of the parsley and stir until well mixed.
Pour 1/4 cup of the sauce into an 8×8-inch casserole dish and spread it evenly.
Layer the eggplants over the sauce.
Spread 1/4 cup of the sauce over the eggplants. Repeat the process until everything is arranged in layers.
Cover the casserole dish with aluminium foil.
Place it inside the preheated oven and bake for about 45 minutes.
Remove from the oven and let it rest for about 10 minutes at room temperature.
Sprinkle the rest of the parsley on top.
Serve and enjoy!
Notes
Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 1 hr 20 mins | Yield: 6 Servings
