Baby Eggplant Recipe
Ovals of fried sweet japanese eggplant with tomato sauce, morsels of parmesan, and basil
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Ingredients
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Eggplant Preparation
Tomato Sauce
Topping
Method
Eggplant Preparation
- 1
Prepare the Eggplants
Slice the Japanese eggplants in half lengthwise, then cut them into 1-inch thick ovals. Sprinkle salt over the eggplant pieces and let them sit for about 15 minutes to draw out moisture. Rinse the eggplants under cold water and pat them dry with a paper towel.
- 2
Coat the Eggplants
Dredge each eggplant piece in all-purpose flour, shaking off any excess flour.
- 3
Fry the Eggplants
In a large skillet, heat the olive oil over medium heat. Once hot, add the coated eggplant slices in batches. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Tomato Sauce
- 4
Prepare the Sauce
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute.
- 5
Add Tomatoes
Pour in the canned crushed tomatoes, and season with salt and black pepper to taste. Allow the sauce to simmer for about 15 minutes, stirring occasionally.
- 6
Add Basil
Stir in the fresh basil leaves just before serving, allowing them to wilt slightly in the hot sauce.
Assembly
- 7
Assemble the Dish
On a serving plate, layer the fried eggplant pieces, spoon over the tomato sauce generously, and top with grated Parmesan cheese. Garnish with additional basil leaves if desired.
