SIZE
Serves: 4-6
PREPARATION
35 minutes
DIFFICULTY
- Level 1
Make this Italian-American favorite at home. Serve with a side of spaghetti or a big green salad and see what Sunday red sauce dreams are made of. *Chef’s kiss*
Ingredients
Process
2
Set a wire rack over a cookie sheet, or line a large plate with paper towels. In a nonstick 12-inch skillet over medium, heat a quarter of the olive oil until shimmering. Add 6 breaded eggplant rounds and cook until the first side begins to turn golden brown, 3-5 minutes. Flip, add another quarter of the oil, and cook for another 3-5 minutes. Transfer to the rack or plate, and continue cooking the eggplant in batches, adding the remaining oil.
4
Bake for 30 minutes, remove the foil, and bake for another 10-15 minutes until browned and bubbling. Top with torn basil and serve.
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