Eggplant Lover Recipe

Trim and slice

Trim the stem ends off the eggplants and slice into 1/2-inch rounds or 3/4-inch lengthwise slices (your choice for serving). Place slices in a single layer on a large tray or cutting board.

Sprinkle both sides of the eggplant slices with kosher salt (about 1 tablespoon total). Let sit for 20–30 minutes to draw out bitterness and moisture.

After 20–30 minutes, rinse the salt off the eggplant under cool running water and pat the slices dry thoroughly with paper towels or a clean kitchen towel.

Sear eggplant

In a large skillet over medium-high heat, add 2 tablespoons olive oil. When shimmering, add eggplant in a single layer (work in batches if needed) and cook 3–4 minutes per side until golden-brown and tender. Remove to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add remaining 2 tablespoons olive oil to the same skillet. Add the thinly sliced red onion and diced red bell pepper and cook 5–7 minutes until softened and beginning to caramelize.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it doesn't burn.

Build the tomato sauce

Stir in the tomato paste and cook for 1 minute. Add the tomatoes (crushed or chopped), dried oregano, smoked paprika, ground black pepper, red pepper flakes (if using), and sugar (if using). Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes to thicken slightly and develop flavor. Taste and adjust seasoning.

Return eggplant to skillet

Nestle the seared eggplant slices back into the tomato mixture, spooning sauce over the top so slices are well coated. Simmer uncovered over low heat 6–8 minutes to let flavors meld and eggplant finish cooking.

Stir in fresh basil and chopped parsley, and finish with lemon juice. Check seasoning and add additional salt or pepper to taste.

Optional toppings

If using, sprinkle crumbled feta or ricotta salata and toasted pine nuts over the top. Finish with a light crack of freshly ground black pepper.

Serve warm or at room temperature as a main with crusty bread, over grains (rice, couscous) or as a hearty side. Leftovers keep in an airtight container in the refrigerator for up to 4 days.