Twice-Cooked Eggplant Parmesan with Guanciale

Method

1. Prep and measure everything first; this eggplant parmesan moves fast once the pan is hot.

2. Heat olive oil over medium-high until shimmering.

3. Add garlic cloves and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with kosher salt and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.