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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Luca's Eggplant Parmesan Ingredients:
1 (1-pound) eggplant, cut into 1/2-inch slices |
1 3/4 teaspoons kosher salt, divided |
1/2 teaspoon freshly ground black pepper |
1/4 cup extra-virgin olive oil |
Directions:
1. Season both sides of eggplant slices with 1 1/4 teaspoons salt; let stand at least one hour. Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 teaspoon salt.
2. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant slices; cook 3 minutes or until browned. Turn slices over. Cover, reduce heat to medium, and cook 25 minutes or until eggplant is soft.
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