Let’s make… braised eggplant parmesan!!!

‪@cookingwithcoachm‬RECIPE
3-4 Japanese eggplants (the long skinny ones), halved
1 t. salt
olive oil
4 cloves of garlic, minced
1 t. crushed red pepper flakes
2 c. cherry tomatoes (1 pint/basket is good too)
1/2 c. water
shredded mozzarella
shredded Parmesan
Turn on the broiler. Sprinkle the eggplant with salt (on the cut side.) Heat your skillet on medium-high until barely smoking and water droplets dance across the surface. Add oil and make sure it’s on the whole bottom of the skillet. Place eggplants outside down and let char for about 5 minutes. Remove from heat. Turn heat down, add a touch more oil and add garlic with pepper flakes for a minute. Add tomatoes with water. Smoosh with the back of a spoon. Let them simmer to thicken the sauce (about 5-8 minutes.) Sprinkle with salt. Add eggplant back in and let cook until tender (add more water if needed.) Sprinkle with cheeses and broil for 2 minutes or until golden and bubbly. Top with basil before serving.

[@seefoodcookingchannel5312]

Hey thanks for sharing, I must try this 😊