Easy Eggplant Parmesan

• Prepare the Eggplant:
  • Preheat your broiler to high.
  • Slice the eggplants into 1/2-inch thick rounds. Place them on a baking sheet and lightly brush both sides with olive oil.
  • Broil the eggplant slices for about 5-7 minutes on each side, or until they are soft and lightly browned. Remove from the oven and let cool slightly.
• Cook the Sauce:
  • In a small saucepan, heat the tomato sauce over low heat until warmed through.
  • In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until translucent.
  • Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently. Once fragrant, add the onion and garlic mixture to the warmed sauce and stir to combine. Season with salt and pepper to taste.
• Layer the Dish:
  • Preheat your oven to 375°F (190°C).
  • In an 8 x 6-inch baking dish, arrange a layer of broiled eggplant slices across the bottom.
  • Scatter a portion of shredded cheese on top of the eggplant, followed by a layer of the prepared sauce.
  • Repeat the layers, alternating between eggplant, cheese, and sauce, until all ingredients are used, finishing with a layer of sauce and a generous sprinkle of cheese on top.
• Bake:
  • Place the assembled dish in the preheated oven and bake for 40 minutes, or until the top is golden and bubbly.
• Serve:
  • Remove from the oven and let cool for a few minutes. Garnish with fresh chopped basil before serving.

Optional Frying Method:

• If you prefer a richer flavor, you can fry the eggplant slices instead of broiling. Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden brown on both sides. After frying, place them on a paper towel-lined plate to absorb excess oil before layering in the baking dish.