Persian-Style Eggplant with Melted Mozzarella
"Indulge in a luxurious tapestry of smoky Persian flavors and gooey Mediterranean textures that redefines vegetable-forward comfort food."
Instructions
Lightly salt the sliced eggplants and let them rest for about 15 minutes. Pat dry with paper towels to remove excess moisture and bitterness.
Heat the olive oil in a wide pan over medium heat. Add the eggplant slices and cook until soft and golden on both sides. Remove excess oil if needed.
Add the chopped onion and garlic to the pan with the eggplant. Sauté for 2–3 minutes, until the onion turns translucent and fragrant.
Add the tomato wedges, reduce the heat to low, cover, and cook for about 10 minutes, allowing the tomatoes to soften and release their juices.
Arrange the mozzarella evenly over the eggplant and tomato mixture. Cover the pan and let the cheese melt gently without browning.
Season with salt, black pepper, and chopped basil. Cook for 1 more minute to allow the flavors to come together.
Serve warm, garnished with fresh basil leaves.