Ingredients

The following ingredients have 4 Servings
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 4 large garlic cloves, minced
  • 1 (28oz) can San Marzano tomato puree (you can also use whole tomatoes, pureed with juices in blender or food processor until smooth)
  • , plus more to taste
  • 1/2 teaspoon salt, or to taste
  • 1 large eggplant, sliced into 3/8-inch thick slices
  • 12 ounces fresh mozzarella cheese, grated or sliced (3 cups grated)
  • 1 ounce finely grated Parmesan cheese (1/2 cup grated)

Instruction

  • Preheat broiler to high; position oven rack in top third of oven (one slot down from the top). Line a baking sheet with aluminum foil and lightly spray with cooking spray. You will also need 4 round ramekins (about 4-6 inches in diameter by 1-inch deep). You can also use a small (2 qt.) casserole instead of individual ramekins.Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic and sauté 30 seconds until fragrant. Add tomato puree, Italian seasoning, and salt and gently simmer for about 20 minutes or until sauce is thickened. Remove from heat.Meanwhile, arrange eggplant slices in a single layer on prepared baking sheet. Brush with olive oil, then season with salt and pepper. Flip and repeat with other side.Broil eggplant for 4 to 5 minutes per side, until softened and starting to brown. The eggplant shouldn’t be so soft that it falls apart when you pick it up, however it should be cooked through.Set oven temperature to 350 degrees F.To assemble, spread a spoonful of the sauce into the bottom of each ramekin. Top with a slice of eggplant, followed by another spoonful of sauce. Sprinkle with a bit of Italian seasoning, then an even coating of mozzarella cheese and a bit of parmesan. Repeat, layering two more slices of eggplant with sauce, sprinkle, and finally top with remaining cheese and a final sprinkle of Italian seasoning.Arrange ramekins on baking sheet and bake for 15 minutes or until heated through (slightly longer if sauce and eggplant were totally cooled when you assembled them). If baking in a casserole dish instead of individual ramekins, bake for 20 to 25 minutes. Turn on oven broiler and broil for 2-3 minutes, watching carefully, until top is bubbly and cheese is browned in spots. Remove from oven and let cool for 5 minutes before serving.