Ingredients

The following ingredients have 5 Servings
  • 3 medium-large eggplants (cut crosswise into 1/2-inch slices)
  • Olive oil
  • 1 large onion (finely chopped)
  • 1 large clove garlic (thinly sliced)
  • 1 ½ teaspoons dried oregano
  • 1 28-ounce can no-salt plum tomatoes or crushed tomatoes
  • ½ cup packed fresh basil leaves
  • 1 Tablespoon red wine vinegar
  • salt and freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano cheese (or as needed)
  • ⅓ cup fine dry bread crumbs
  • 1 Tablespoon chopped fresh oregano leaves (optional)

Instruction

  • Preheat oven to 450ºF.
  • Brush the eggplant slices, both sides, with the olive oil. Placing each slice in a single layer on baking sheet(s), careful not to overlap too much.
  • Bake for 10 to 15 minutes, or until undersides are golden. Turn over to bake other side until lightly browned, about 8-10 minutes. Set aside.
  • Reduce oven temperature to 375ºF.
  • Meanwhile, over medium heat, heat 2 tablespoons olive oil, until warm but not smoking.
  • Add chopped onion and sauté until translucent. About 10 minutes.
  • Add sliced garlic and dried oregano. Sauté for about 30 seconds.
  • Add tomatoes and their juices, breaking them up with your hands.
  • Cover and reduce heat to low.
  • Simmer for 15 to 20 minutes.
  • Tear the basil leaves into small pieces and add to the sauce.
  • Stir in the vinegar.
  • Add salt and pepper to taste.
  • Prepare either a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, by spreading a small amount of tomato sauce on the bottom.
  • In layers, sprinkle a small amount of Parmigiano, followed by a single layer of eggplant.
  • Repeat the layers, with the last ones being the sauce and a sprinkling of Parmigiano.
  • Combine bread crumbs and oregano, in a small bowl.
  • Add a little olive oil, just enough to moisten the breadcrumbs. Sprinkle on top.
  • Bake for 35-45 minutes, or until mixture is bubbling and heated throughout.
  • Let rest for 5-10 minutes before serving.