Khorak-e Bademjan (خوراک بادمجان) — Persian-Style Baked Eggplant with Cheese

• 900 gEggplant (2 large; cut into 1.5 cm rounds)
• 12 gSalt (divided; plus more to taste)
• 60 gAll-purpose flour (for light dredging)
• 45 gButter (for pan-frying eggplant (or as needed))
• 200 gYellow onion (1 large; finely diced)
• 800 gTomatoes (fresh, grated or finely crushed (about 5–6 medium))
• 8 gGranulated sugar (2 tsp; balances acidity)
• 2 gBlack pepper (1 tsp, freshly ground)
• 20 gFresh parsley (finely chopped, divided)
• 200 gPizza cheese (shredded mozzarella-style blend)

Instructions

1. 1

   Salt the eggplant to reduce bitterness and help it brown. Arrange the rounds in a single layer on a rack or tray and sprinkle with 8 g of the salt. Rest 30 minutes at room temperature, then rinse quickly under cool water and pat very dry with towels; dryness prevents steaming during frying.

2. 2

   Lightly dredge the eggplant for a delicate crust. Place the flour in a shallow dish. Coat each round lightly, shaking off excess so the flour film is thin. Heat 45 g butter in a wide skillet over medium heat until foamy, about 2 minutes; keep heat steady so butter does not burn.

3. 3

   Pan-fry in batches until golden and tender. Fry eggplant rounds 3–4 minutes per side, adjusting heat to maintain gentle sizzling. Add 1–2 teaspoons water if the pan dries and the butter browns too fast. Transfer to a paper-towel-lined plate and sprinkle with the remaining 4 g salt while hot.

4. 4

   Cook the herb-infused tomato reduction. In a saucepan, melt 15 g butter over medium heat. Add onion and sauté 8–10 minutes until soft and lightly golden. Stir in tomatoes, sugar, black pepper, and half the parsley (10 g). Simmer uncovered 18–22 minutes, stirring often, until thick and spoon-coating.

5. 5

   Assemble for baking. Heat oven to 200°C (390°F). Grease a 20×20 cm baking dish with 10 g butter. Spread one-third of the tomato reduction on the bottom. Layer half the eggplant rounds, then another third of sauce. Add remaining eggplant and finish with the last sauce, keeping edges covered to prevent drying.

6. 6

   Top with cheese and bake until bubbling. Sprinkle pizza cheese evenly over the surface. Bake 15–18 minutes at 200°C until the cheese melts and the sauce bubbles at the edges. For deeper color, broil 1–2 minutes, watching closely. Rest 10 minutes, then garnish with remaining parsley before serving.