- 2 eggplant (medium, thinly sliced 1/4 inch thick)
- sea salt
- olive oil
- 1 small yellow onion (diced)
- 2 large garlic cloves
- 1/4 teaspoon red chili flakes
- 1 dash cinnamon
- 14 1/2 ounces diced tomatoes
- 2 tablespoons finely chopped fresh parsley (divided)
|Calories140Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Faisal 18 Dec 2018
love this recipe... such a hit! i added tomato paste to make it saucier, and it takes about 1.5 hrs to make, not 45mins. still, cant wait to make it again.
Lucas Benjamín 13 Oct 2018
good enough i guess.
A 28 Aug 2018
So easy and packed with flavour!
Wayne Thomas 27 Aug 2018
Very tasty dish. I will make it again.
Trevor 4 Aug 2018
The toppings seemed a little sparse at first, but it turned out really well. I love the soft texture of the eggplant
Ben 2 Aug 2018
Soooooo good. New favorite.
Alicia Cooper 29 Jul 2018
Turned out amazing! Love the dish and will be making again!
Mortimer 9 Jun 2018
Tasted delicious but the aubergines didn’t cook great, next time will cook them more. Perfect winter meal though, would be nice with some kidney beans or something.
Ashley C. 31 May 2018
Totally delicious. It was a bit of work but worth it. Will be making again. I ended up with too much eggplant so I literally just opened a can of diced tomatoes and used it as the tip layer (used a glass casserole dish). Worked out fine.
Ellen Lasser 5 May 2018
Delicious dish- could be main course or side- perfect for your guest who is dairy free and gluten free.
Larissa 5 Apr 2018
I added some feta on top and some more chili and it turned out delicious.
Ecaterina Anghel 27 Mar 2018
Exquisite. Really yummly
hey 21 Mar 2018
we loved it!! needed to cook it a lot longer than 40 min
Yummly User 18 Mar 2018
Great. Easy to do and treated awesome. Needed to have slightly more tomato. I used 3/4 of a 28 oz tin
Natalie 18 Feb 2018
Excellent flavor. Served on top of cous cous - pure perfection!
Zachary Brown 25 Jan 2018
favorite eggplant recipe, I use it frequently
maria s. 20 Jan 2018
It was really good, even though it takes a while to fry all the eggplant slices on turn. so i just cut them thicker and then into pieces that would fit better in the pan. I also used a combination of fresh tomatoes and home-made tomato juice for the sauce. I think the recipe can be easily adapted to different tastes.
Tantana 6 Jan 2018
Wow absolutely amazing! I was skeptical at first after I pan fried everything. But after if came out of the oven the whole thing was full of bursting flavor! I’m definitely making a bigger batch for the family because it shrinks after cooking. Give it a try it really is delicious!
Adonis Womble 3 Jan 2018
this was appetizingting to me, threw it away
Maggie😋🍸 14 Nov 2017
I was so impressed with this dish! So rich and delicious. I didn’t even fry the pieces to a golden brown and it was still great. Initially, the dish was looking watery and I was a tad concerned. Took the foil off and that fixed the problem the second half of the baking period. I will add more cinnamon and Italian spices next time and maybe some tomato paste and extra tomatoes to make more sauce for the rice I made on the side, but it was delicious :)
Chrys Cartagena 12 Nov 2017
I used fresh tomatoes. It was bustling with flavors! Will do it again.
Shari W. 26 Oct 2017
Delicious but way too time consuming. I don't have half a day available to cook a single dish. Slice thin, leave to salt, fry four batches, fry onions THEN bake. That's a lot of time.
Nuna 23 Oct 2017
Delicious recipe i grilled the eggplants instead of stir frying. I added some sun died tomatoes to my tomato sauce. The result is excellent Thank you
Hilary B. 19 Oct 2017
Delicious. We added more cinnamon though. Cous cous as a side.
sandra H. 15 Oct 2017
Came out great. Added a bit more cinnamon over the top, and sprinkled some coriander, as well. It was a great side for Florentine Flank that I cheated and bought pre-rolled and ready to bake. It would also be a great side for pork or as a main vegetarian dinner course.
Suzanne 8 Oct 2017
Delicious despite the difficulty frying the eggplant
Mitch 2 Oct 2017
Fantastic! So darn good it's rich and decadent! Totally worth it!!!
Adriana C. 1 Oct 2017
I love it! I use chili power instead of flakes and natural tomatoes instead can and turned very good
Kailen McCauley 7 Sep 2017
It was terrible! It was a lot longer then the recipe said (2 hours) and even thought I let it rest after I took it out the oven for 10 minutes, it was a soupy mess
Wayne Kline 2 Sep 2017
Great taste and easy to do. Leftovers are super with poached eggs for breakfast.