Italian-Style Eggplant Bake (Khorak Bademjan)

Sprinkle the sliced eggplants generously with salt, cover with a cloth, and let them rest for 20–30 minutes to release excess moisture. Rinse lightly if needed and pat completely dry.

In a pan over medium heat, melt about half of the butter. Add the chopped onion and cook gently until soft and translucent.

Stir in the flour and cook for about 1 minute to remove its raw taste. Add the chopped tomatoes, sugar, salt, pepper, and parsley. Simmer the sauce over low heat until smooth and slightly thickened.

In a separate pan, fry the eggplant slices in a little butter or oil until lightly golden on both sides.

Grease a baking dish and arrange the fried eggplant slices evenly inside.

Pour the prepared tomato sauce over the eggplants, making sure they are well covered.

Sprinkle the grated pizza cheese evenly on top and drizzle with the remaining melted butter.

Bake in a preheated oven at 180°C (350°F) for about 60 minutes, until bubbling and lightly golden on the surface.