Italian Grandmother's Eggplant (Print)

Layers of roasted eggplant with caramelized onions, Italian sausage, and a golden Parmesan breadcrumb crust - a true family treasure.

# Ingredients:

→ Eggplant Base

01 - 3 medium eggplants
02 - 3 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Filling

05 - 4 medium onions, thinly sliced
06 - 2 Italian sausages (approximately 200g), casings removed
07 - 100ml white wine
08 - 1 tablespoon tomato concentrate (paste)
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil
11 - Salt and pepper to taste

→ Topping

12 - 100g Parmesan cheese, freshly grated
13 - 100g breadcrumbs
14 - 2 tablespoons olive oil
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
17 - Extra parsley for garnish

# Directions:

01 - Preheat your oven to 200°C (400°F). Wash the eggplants and cut them into 1cm (½ inch) thick slices. Place them on a baking sheet lined with parchment paper.
02 - Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Bake in the preheated oven for 25-30 minutes until soft and slightly golden. Set aside.
03 - While the eggplants are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook until they begin to soften, about 3 minutes.
04 - Continue cooking the onions, stirring occasionally, for 5-7 minutes until they become golden brown and caramelized.
05 - Crumble the sausage meat into the pan with the onions. Break it up with a wooden spoon and cook until it begins to brown.
06 - Pour in the white wine and use your spoon to scrape up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 3-4 minutes.
07 - Stir in the tomato concentrate and mix well. Cook for another 2 minutes. Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
08 - Reduce oven temperature to 180°C (360°F). In a round baking dish (approximately 26cm/10 inches), arrange a layer of the roasted eggplant slices. Spread half of the sausage and onion filling over the eggplant.
09 - Add another layer of eggplant slices and top with the remaining sausage mixture. Finish with a final layer of eggplant slices.
10 - In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, olive oil, salt, and pepper until well combined.
11 - Sprinkle the breadcrumb and cheese mixture evenly over the top of the assembled dish.
12 - Place the dish in the oven and bake for 15 minutes, or until the topping is golden brown and crispy.
13 - Remove from the oven and let stand for 5 minutes. Garnish with additional fresh parsley before serving.

# Notes:

01 - This layered eggplant dish is a traditional Italian family recipe passed down through generations.

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