My Italian Grandmother's Eggplant Recipe! All Guests Go Crazy for It! Easy & Delicious!

Ingredients

• 2 Eggplant (cut into 1/2‑inch thick slices)
• 1 tablespoon Salt (for purging eggplant and seasoning)
• 1 teaspoon Black Pepper (freshly ground)
• 200 g Canned Tuna in Oil (drained)
• 2 cloves Garlic (minced; one for eggplant mixture, one for tomato sauce)
• 2 Eggs (large, beaten)
• 150 g Breadcrumbs (plain, toasted if possible)
• 2 cups Tomato Puree (smooth, no added salt)
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Olive Oil (for sautéing eggplant)

Instructions

1. Salt the Eggplant

   Slice the eggplants into 1/2‑inch thick rounds, lay them on a colander, sprinkle both sides generously with salt, and let them sit for 10–15 minutes to draw out bitterness.

   Time: PT15M

2. Rinse and Dry

   Rinse the salted eggplant slices under cold water, then pat them completely dry with paper towels.

   Time: PT5M

3. Cook Eggplant

   Heat 2 tbsp olive oil in a large skillet over low heat. Add the eggplant slices in a single layer, cover, and cook, stirring occasionally, for 15–20 minutes until softened.

   Time: PT18M

   Temperature: low heat

4. Add Parsley

   Stir in the chopped parsley and cook uncovered for 2 minutes.

   Time: PT2M

   Temperature: low heat

5. Incorporate Tuna and Garlic

   Add the drained tuna and 1 minced garlic clove to the skillet, breaking the tuna into chunks, and cook for 2 minutes.

   Time: PT2M

   Temperature: low heat

6. Prepare Egg‑Breadcrumb Mixture

   In a mixing bowl, whisk the 2 eggs, then fold in the breadcrumbs until evenly coated.

   Time: PT3M

7. Add Egg‑Breadcrumb Layer

   Spread the egg‑breadcrumb mixture over the eggplant‑tuna base, cover, and cook for 6 minutes.

   Time: PT6M

   Temperature: low heat

8. Finish the Crust

   Remove the lid, cover again, and cook for another 6 minutes until the top is firm and lightly golden.

   Time: PT6M

   Temperature: low heat

9. Prepare Tomato Sauce

   In a separate saucepan, combine 2 cups tomato puree, the remaining minced garlic clove, salt and pepper to taste. Bring to a gentle simmer, cover, and cook for 10–15 minutes until slightly thickened.

   Time: PT12M

   Temperature: medium heat

10. Combine and Serve

    Pour the tomato sauce over the eggplant‑tuna casserole, gently fold to coat, let sit covered for 5 minutes to meld flavors, then transfer to a serving plate.

    Time: PT5M

Nutrition Facts

Calories

270

Protein

28 g

Carbohydrates

45 g

Fat

9 g

Fiber

6 g