This is one of my father’s favorite meals and will forever be linked to him in my mind. It’s very simple to prepare but has a lot of depth and flavor. For people who think they don’t like eggplant, this meal usually makes them change their mind. My dad swears by grating a potato into the sauce to thicken it up before layering.
Makes 6 servings
- Black Beauty or Italian eggplant
- 2 large
- Yellow onion
- 1 or 2 medium
- Fresh tomato
- 1 medium
- Tomato sauce
- 1 28 oz. can
- Salt and pepper
- To taste
- Vegetable oil
- for frying
- Cut off the stems of the eggplants and thinly slice them into 1/2 inch thick discs.
- Salt the eggplant slices and set them aside to drain for 15-20 minutes.
- Heat the oil in a deep skillet and fry the slices in batches until they are golden brown and crispy.
- Set the eggplant aside on a paper towel to drain any excess oil out of them.
- Preheat your oven to about 350°F.
- Dice the onion and sauté until translucent in a sauce pan.
- Add the tomato sauce and salt and pepper and let simmer for about five minutes.
- Thinly slice the fresh tomato.
- In a baking dish, layer the eggplant and spoon sauce over each layer. Arrange the tomato slices on the face of the dish.
- Cover the dish with foil and bake for about 45 minutes until the edges are crispy and the sauce has thickened.
- Turn on the broiler for the final 5 minutes to brown the top.
- You may serve this dish hot or at room temperature with rice on the side.