Courtesy of Nikki Lee
Ingredients
eggplant
avocado oil
salt and pepper
Mrs. Dash
minced garlic
white onion
dried parsley
onion powder
garlic powder
red pepper flakes
jar of sauce
fire roasted tomatoes
parmesan cheese, shredded or shaved
Wash and remove the top and bottom of one eggplant. Leave the skin on. Slice the eggplant into 1/8 thick rounds.
In a large deep sauté pan, heat oil to medium high (I use avocado oil but any high heat oil will work like olive oil) and then cook the cut rounds in batches. Don’t overcrowd the pan. The eggplant will absorb the oil so you may need to add more periodically.
I add salt in layers. I chef once said that it enhances the flavor more when you do that. Sprinkle salt and grind fresh pepper on the eggplant to your desired taste. Generously sprinkle Mrs. Dash garlic and herb on the egg plant.
Cook the eggplant on med high heat for 5-7mins or until it is golden brown on both sides and softens. I don’t really stir it, just let it brown. Check periodically to see if it needs more oil. When desired softness is achieved (you can see it turn soft), remove that cooked batch to a bowl and continue to cook the remaining eggplant in batches until the eggplant is all cooked.
In the same pan sauté sliced onions. No need to wipe it out, just leave the fond in the pan and add extra oil if needed. I usually do an entire onion and I half and slice the onion into thin pieces, but you could dice them if you prefer. Sprinkle salt and grind pepper on the onion to your taste. Cook, without stirring for 3-5 minutes or until the onion is soft. Add a tablespoon of minced garlic and sprinkle in dried parsley, onion powder, garlic powder and red pepper flakes and stir. Add the cooked eggplant back to the pan (If the eggplant is too greasy, drain off the excess oil before adding back to the onions).
Add tomato sauce to the cooked eggplant and sautéed onion. You can use your favorite prepared spaghetti sauce or canned tomato sauce. I like to add canned fire roasted tomatoes and then just about 1/2 cup of spaghetti sauce. But I’ve also just made it with spaghetti sauce and it’s still delicious. How much sauce you use depends on how much eggplant you have. Ideally you want the sauce to come to the top of the eggplant without completely covering it. Add salt and ground pepper. Add Mrs. Dash Garlic and herb. I like to add a small amount of Cayenne but you can leave that out if you prefer. Bring to a low simmer. Stir periodically. This will break down the cooked eggplant into smaller pieces and blend it and the onion into the sauce.
Turn the heat off and sprinkle the top with shredded cheese (whatever your favorite cheese is will work). Let it melt on top. Enjoy!
This is delicious with a dipping bread or bake some rosemary chicken and pair it with that.
You could also bread the eggplant if you want but I prefer it unbreaded and just fried.
