Okay I’ll admit it. I’m not a big fan of eggplant. (Please don’t boo so loudly.) I’m Italian-American and 3 quarters of my background is Sicilian and Sicilians love eggplant. But I’m not one of them.
However. There are times when an eggplant dish just hits the spot. I try hard to make that happen so that even I like eggplant.
Here’s one of those dishes/times.
It all came about because an eggplant in the refrigerator was going to turn from good to bad. I had to cook it quickly and didn’t want to take too much time doing it.
I sliced the eggplant thinly (peel and all). Placed the slices in one layer on a sheet pan (foil-lined), drizzled olive oil, sprinkled salt & pepper. Baked it till soft and a bit golden. (400 degrees, about 20 minutes)
I made a quick tomato sauce. Sautéed minced onion in olive oil and I had a few mushrooms, so I broke them into small pieces and added them to the sauté. (As well as a few minced sage leaves-happened to have some.)
A splash of white wine, let it evaporate, then a 15-oz can of crushed toms.
In a casserole dish I spread some sauce. Layered the eggplant. Sprinkled some shredded mozzarella and some grated parmigiano, more sauce, and repeat. (I also happened to have some cooked broccoli rabe in the fridge, so I put that in! Totally optional.)
Bake for 25-30 minutes. It’s GOOD. This eggplant I like. Tastes rustic, earthy, old world. My kind of eggplant.