Ingredients for Italian Eggplant Aubergine
- 2 large eggplants
- 1/2 teaspoon salt
- Flour
- 1/2 cup olive oil
- Butter
- 3 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- Celery Salt
- Bay Leaf
- 1 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- Dried Breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 onion, chopped
- Fresh basil leaves (for garnish)
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How to Make Italian Eggplant Aubergine
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into 1/2-inch thick rounds.
- Salt the eggplant slices generously and let them sit for 30 minutes to draw out excess moisture. Pat them dry with paper towels.
- In a large bowl, whisk together the olive oil, garlic, oregano, basil, salt, and pepper.
- Dip each eggplant slice into the oil mixture, ensuring both sides are coated.
- Arrange the eggplant slices in a single layer on a baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly golden brown.
- While the eggplant is baking, prepare the tomato sauce: Sauté the onion and garlic in olive oil until softened. Add the crushed tomatoes, sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
- Once the eggplant is cooked, top each slice with a spoonful of the tomato sauce and a sprinkle of grated Parmesan cheese.
- Bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy! Garnish with fresh basil leaves if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
37g
Fat
29g
Carbs
11g
