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Ingredients
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Eggplant and main components
Sauce / topping
Finishing and optional garnish
Method
Prepare and sweat eggplant
- 1
Slice and salt
Trim the stem ends from the eggplants and slice into 1/2-inch (1.2 cm) rounds. Lay slices in a single layer on a rack or large baking sheet. Sprinkle both sides evenly with the 2 tablespoons of kosher salt. Let rest for 20–30 minutes to draw out bitterness and excess moisture.
- 2
Rinse and pat dry
After 20–30 minutes, rinse each slice under cool water to remove surface salt. Pat thoroughly dry with clean kitchen towels or paper towels. This step prevents sogginess when cooking.
Cook eggplant
- 3
Pan-roast
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil and let it warm until shimmering. Working in batches to avoid crowding, add eggplant slices in a single layer and cook 3–4 minutes per side, until deeply golden and tender. Add more oil between batches as needed. Transfer cooked slices to a tray and keep warm.
- 4
Make sauce / topping
- 5
Sauté aromatics
In a medium saucepan or skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 6
Simmer tomatoes
Add the crushed tomatoes, tomato paste, dried oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pan. Stir to combine, bring to a gentle simmer, then reduce heat to low. Simmer uncovered 8–12 minutes to thicken slightly and concentrate flavors.
- 7
Finish sauce
Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired. Stir in the chiffonade of fresh basil (or parsley) and 1 teaspoon lemon juice off the heat to brighten the sauce.
Assemble and finish
- 8
Place warm eggplant slices on a serving platter or individual plates. Spoon 1–2 tablespoons of the tomato sauce over each slice (more if you prefer saucier). Sprinkle the optional crumbled feta or grated Parmesan evenly over the top.
- 9
Drizzle with the 1 teaspoon extra virgin olive oil and garnish with additional fresh herbs if desired. Serve warm or at room temperature.
