Directions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Lightly salt the slices of Eggplant (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 clove), Crushed Red Pepper Flakes (1/4 teaspoon), Sea Salt (1/2 teaspoon), 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 tablespoon).
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 tablespoon) and serve warm or at room temperature. Enjoy!
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