Skillet Eggplant

You’ll need:

• Eggplant cut into 1″ rings
• Olive oil
• Salt
• Pepper
• Pinch of crushed red pepper flakes
• 1/2 cup chopped onion per whole eggplant
• 2 sliced garlic cloves per eggplant
• 1/2 28oz can whole Italian plum tomatoes per eggplant crushed by hand
• Chopped fresh basil optional
• 1/4 tsp oregano per eggplant
• Grated Romano cheese 1/4 cup per eggplant
• 1/2 cup shredded or sliced mozzarella per eggplant

Directions:

1. Brush both sides of the eggplant slices with the olive oil add some salt n pepper and into a hot skillet that has 1-tbs olive in it.
2. Brown the eggplant slices on both sides, this will take 3-5 min per side.
3. Now add the onion, garlic, red pepper flakes, tomatoes and the juice, basil and oregano. On a medium heat cook for 15 minutes, covered.
4. Flip the eggplant and continue to cook for another 10 minutes, covered. Check to see if the eggplant is done, it should be.
5. Now top with the Romano cheese and the mozzarella. Lower the heat to low and cook for one minute, covered.
6. Remove from the heat but do not remove the lid. Let sit for 5 minutes, this will melt the cheese.

– Daniel Mancini