Eggplant Recipe

Trim and slice

Wash the eggplant and trim off the stem. Slice the eggplant into 1/2-inch rounds (or 3/4-inch lengthwise slabs if you prefer).

Lay the slices on a rack or a large tray and sprinkle both sides evenly with 1 teaspoon of salt. Let sit for 20–30 minutes to draw out any bitterness and excess moisture.

After 20–30 minutes, pat the eggplant slices dry with paper towels to remove the moisture and excess salt.

Pan-sear or roast

Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium-high heat. When the oil shimmers, add eggplant slices in a single layer (work in batches to avoid crowding). Cook 3–4 minutes per side until golden-brown and tender. Add more oil between batches if needed. Alternatively, brush slices with oil and roast on a baking sheet at 425°F (220°C) for 20–25 minutes, flipping once, until golden and soft.

Transfer cooked eggplant to a plate and keep warm while you prepare the sauce.

Sauté aromatics

In the same skillet, lower heat to medium and add the remaining 1 tablespoon of olive oil. Add the thinly sliced red onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Build the topping

Add the chopped tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes to the skillet. Cook 5–7 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce but still hold some texture. Stir in lemon juice and torn basil leaves; taste and adjust seasoning with remaining salt and pepper as needed.

Arrange the cooked eggplant slices on a serving platter or individual plates. Spoon the warm tomato-garlic-basil topping over each slice, distributing evenly.

Scatter crumbled feta or shaved Parmesan and toasted pine nuts over the top if using. Garnish with extra basil leaves. Finish with a light drizzle of olive oil and a final crack of black pepper.

Serve immediately with crusty bread or rice to soak up the juices. Leftovers keep refrigerated in an airtight container for up to 3 days; gently reheat on the stovetop or in a 350°F (175°C) oven until warmed through.