Ingredients

The following ingredients have 5 Servings
  • 2 large or 3 medium eggplants
  • Salt
  • ½ cup extra-virgin olive oil (EVOO) plus about 2 tablespoons
  • 5 cloves garlic
  • 1 crushed and 4 chopped or thinly sliced
  • 1 onion
  • finely chopped
  • Black or red pepper flakes
  • 2 tablespoons tomato paste
  • 1 tablespoon aged balsamic vinegar or balsamic drizzle
  • One 28-ounce can diced or crushed fire-roasted tomatoes
  • 1½ cups passata
  • A handful of basil leaves
  • torn or chopped
  • plus more to serve
  • 2 cups grated Parmigiano-Reggiano cheese (about 4 ounces)
  • 1 pound mozzarella (low-moisture or firm large ball of fresh—well drained and dried in fridge overnight)
  • shredded

Instruction

  • Trim top and bottom of each eggplant and trim skin away from 2 sides, then slice all the eggplant into thin long pieces, cutting top to bottom into ¼-inch planks
  •  Salt the eggplant and drain 30 minutes to 1 hour on layered kitchen towels
  • Heat oven to 425˚F with rack in center
  •   Line a couple of large baking sheets with parchment paper
  • Heat a small pot or pan with about ½ cup olive oil and a large clove of crushed garlic over medium heat and let garlic gently bubble a couple of minutes
  •  Brush the eggplant lightly with oil on both sides as you add to baking sheets
  •  Roast eggplant 20 to 25 minutes, turning after about 12 to 15 minutes, until eggplant is golden brown and tender then remove from oven and cool to handle
  • Meanwhile, heat a pot over medium to medium-high heat with EVOO, 2 turns of the pan, add onions and salt and soften, add black or red pepper flakes and remaining chopped or sliced garlic and stir, add ½ cup water and let it absorb
  •  Add tomato paste, balsamic vinegar and combine a minute more, add tomatoes, passata and basil
  •  Simmer 20 to 30 minutes
  • Line a large casserole with a thin layer of the sauce, about ⅓, layer in half the eggplant, add more sauce to cover, then half the Parm and mozzarella, repeat
  •  Cover with foil and bake for about 25 to 30 minutes at 375˚F then remove foil and bake another 10 to 15 minutes until bubbly and brown in middle of oven
  • Top with torn fresh basil