Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Lightly salt the slices of
Eggplants (2)
and allow to stand for 20 minutes. Pat the slices dry and set aside.
Step 3
Heat a thin layer of
Extra-Virgin Olive Oil (to taste)
in a large ovenproof skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. And more oil as necessary between batches so the eggplant doesn't burn. Transfer the eggplant to a plate.
Step 4
Add the
Yellow Onion (1)
to the skillet and saute over medium heat until soft, 5 minutes.
Step 5
Add the
Garlic (2 cloves)
,
Crushed Red Pepper Flakes (1/4 tsp)
,
Sea Salt (1/2 tsp)
, and
Ground Cinnamon (1 dash)
. Cook for one minute more, until fragrant.
Step 6
Carefully pour in the
Diced Tomatoes (1 can)
and simmer until thickened slightly, about 5 minutes. Remove from the heat and stir in the
Fresh Parsley (1 Tbsp)
.
Step 7
If you're using a skillet, transfer 3/4 of the sauce to a bowl. Arrange one layer of eggplant, evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce.
Step 8
Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced.
Step 9
Allow to sit for 10 minutes before cutting into it. Garnish with the remaining
Fresh Parsley (1 Tbsp)
and serve warm or at room temperature. Enjoy!
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