Get ready to transform the humble eggplant into a show-stopping dish that will make your taste buds dance with joy! Eggplant Josephine My Way is not just a recipe – it's a flavor-packed journey through Italian cuisine that promises to elevate your home cooking from ordinary to extraordinary. With golden-brown eggplant slices, rich tomato sauce, and a blanket of melted Parmesan, this dish is about to become your new obsession. Whether you're a seasoned cook or a kitchen novice, this recipe will have you looking like a true culinary master.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Eggplant
- Tomato sauce
- Parmesan cheese
- Basil
- Garlic
- Olive oil
- Salt
- Pepper
Instructions
- Begin by preparing the eggplant. Slice the eggplant into 1/2-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for about 15 minutes. This will help draw out excess moisture and bitterness.
- While the eggplant is resting, preheat your oven to 375°F (190°C). This will ensure that the oven is ready for baking once the eggplant is prepared.
- After 15 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with a paper towel. This will help achieve a better texture when cooked.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the eggplant slices in batches, cooking them for about 3-4 minutes on each side until they are golden brown and tender. Add more olive oil as needed for subsequent batches.
- As you cook the eggplant, prepare the garlic. Mince 2-3 cloves of garlic and set them aside. You can also chop a handful of fresh basil leaves for added flavor.
- Once all the eggplant slices are cooked, remove them from the skillet and set them aside on a plate lined with paper towels to absorb any excess oil.
- In the same skillet, add a bit more olive oil if necessary and sauté the minced garlic over medium heat until fragrant, about 1 minute. Be careful not to burn the garlic.
- Add the tomato sauce to the skillet with the garlic, stirring well to combine. Season with salt and pepper to taste. Let the sauce simmer for about 5 minutes to allow the flavors to meld.
- In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer half of the eggplant slices over the sauce, followed by half of the remaining tomato sauce. Sprinkle half of the grated Parmesan cheese and half of the chopped basil over the top.
- Repeat the layering process with the remaining eggplant slices, tomato sauce, Parmesan cheese, and basil. Finish with a generous sprinkle of Parmesan on top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Once done, remove the dish from the oven and let it cool for a few minutes. Garnish with additional fresh basil if desired before serving.
- Serve your Eggplant Josephine My Way hot, alongside crusty bread or a simple green salad for a complete Italian meal.
Tips
- Salt and Drain: Never skip the salting step! This crucial technique removes excess moisture and bitterness from the eggplant, ensuring a perfectly tender texture.
- Oil Temperature Matters: When frying eggplant, use medium heat and make sure the oil is hot enough. This prevents the eggplant from becoming greasy and helps achieve that beautiful golden-brown color.
- Fresh is Best: Use fresh basil and high-quality Parmesan cheese for maximum flavor. The difference in taste is remarkable.
- Don't Overcrowd: When frying eggplant, cook in batches to ensure each slice gets crispy and evenly cooked.
- Resting Time: Allow the dish to rest for a few minutes after baking. This helps the flavors meld and makes serving easier.
- Customize: Feel free to add your own twist – try adding some mozzarella, red pepper flakes, or even some ground meat for variation.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 15g
Protein: 8g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 20mg
