Eggplant Emilia Recipe

Eggplant Emilia Directions

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/2 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture, then rinse and pat dry.

2. 2

   Sauté the Aromatics

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chopped onion. Sauté until the onion is translucent, about 5-7 minutes.

3. 3

   Cook the Eggplant

   Add the eggplant slices to the skillet in batches, adding more olive oil if needed. Cook until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.

4. 4

   Prepare the Tomato Sauce

   In the same skillet, add chopped tomatoes, salt, black pepper, and red pepper flakes. Cook until the tomatoes break down and create a sauce, about 10 minutes.

5. 5

   Combine Ingredients

   Return the sautéed eggplant to the skillet with the tomato sauce. Stir in the fresh basil and let simmer for an additional 5 minutes.

6. 6

   Serve

   Serve hot, topped with grated Parmesan cheese and additional fresh basil if desired.