Eggplant Basil Recipe
Make Eggplant Basil Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant & main
Basil tomato sauce
Finishing & garnish
Method
Eggplant & main
- 1
Prepare eggplant
Trim the stem off the eggplant and slice into 1/2-inch rounds (about 8–10 slices). Lay slices on a rack or a tray and sprinkle both sides lightly with 1 tablespoon kosher salt. Let sit for 20–30 minutes to draw out bitterness and excess moisture.
- 2
Rinse the salt off the eggplant slices under cold water and pat dry thoroughly with paper towels. This prevents excess saltiness and helps with browning.
- 3
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add eggplant slices in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown and tender. Transfer cooked slices to a plate lined with paper towels to absorb any excess oil.
Basil tomato sauce
- 4
Make the sauce
While the eggplant is sweating, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook 2–3 minutes until softened and translucent.
- 5
Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).
- 6
Stir in the tomatoes (fresh chopped or canned crushed). Bring to a gentle simmer, then reduce heat to low. Simmer uncovered 12–15 minutes to thicken slightly, stirring occasionally.
- 7
Season the sauce with 2 teaspoons salt, 1 teaspoon black pepper, and red pepper flakes if using. Stir in 1 cup torn fresh basil leaves and simmer 1–2 minutes until the basil wilts and releases aroma. Taste and adjust seasoning; add the remaining 1 teaspoon salt if needed.
Finishing & garnish
- 8
Assemble and finish
Place the browned eggplant slices on a serving platter or shallow baking dish. Spoon generous amounts of the warm basil tomato sauce over each slice, allowing some sauce to pool around them.
- 9
Sprinkle the grated Parmesan over the sauced eggplant while still warm so it melts slightly. Scatter the reserved torn basil leaves on top, and drizzle with a teaspoon of lemon juice if using for brightness.
- 10
Serve immediately as an appetizer, side dish, or over polenta/rice/pasta. Leftovers keep in an airtight container in the refrigerator for up to 3 days.