This version is using the Asian eggplant variety. They are more tender and takes shorter time to cook. Assuming that you already have the sauce ready, this literally takes half an hour to prepare. In this version, I used my own beef bolognese instead of the usual marinara sauce. On the side, is pasta with kale.
- 2 pieces Japanese Ichiban eggplant
- Salt and pepper
- Olive oil
- Mozzarella cheese and Parmesan cheese
- Bolognese sauce
- Kale, cut in pieces
- Heat the water for the pasta. The kale needs 15 minutes to cook so if the pasta of your choice takes 10 minutes to cook al dente, put the kale in the boiling salted water 5 minutes earlier, then add the pasta. Cook until the pasta is cooked al dente following the box instruction.
- Cut the eggplant in half. Slice each piece into four without cutting though the end, opening the slices like a fan. Sprinkle the pieces with salt and pepper. Note that it is not necessary to salt the eggplants to remove the water and some bitterness as usually done with the big Italian variety.
- In a pan, heat 2 Tbsp of olive oil, fry the eggplant, opening the slices like a fan. Set aside.
- Turn on the the oven to broil. Set a rack about 6 inches from the top.
- To assemble, using a Pyrex dish or metal pan, spread about ½ cup of sauce on the bottom, arrange the eggplant pieces. Top with some sauce, slices of mozzarella cheese and grated Parmesan cheese.
- Put under the broiler for 10 minutes until the cheese melts.