Ingredients
For the Eggplant
- 2 large eggplants (about 2 pounds / 900 g)
- 2 teaspoons salt
- 3 tablespoons olive oil for frying or brushing
For the Tomato Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 28 ounces (800 g) canned whole tomatoes, crushed or pureed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 6 fresh basil leaves, torn
- Salt and pepper to taste
- 1 teaspoon sugar (optional, to balance acidity)
For Layering
- 1½ cups grated mozzarella cheese
- ½ cup grated Parmesan or Pecorino Romano cheese
- 1 large egg (optional, for richer texture in some layers)
Equipment Needed
- Baking sheet
- Large skillet or frying pan
- Medium saucepan for sauce
- Knife and cutting board
- 9×13-inch baking dish
- Spoon or spatula
Step 1: Prepare the Eggplant
- Wash and slice eggplants into ¼–½ inch thick rounds.
- Lay slices in a single layer and sprinkle lightly with salt.
- Let rest for 20–30 minutes to draw out moisture and reduce bitterness.
- Pat dry with paper towels.
Optional: Brush or lightly fry slices in olive oil until golden for added flavor.
Step 2: Make the Tomato Sauce
- Heat 2 tablespoons olive oil in a saucepan over medium heat.
- Add onion and sauté for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, oregano, basil, salt, pepper, and sugar.
- Reduce heat to low and simmer for 15–20 minutes.
The sauce should be slightly thickened but not dry. Taste and adjust seasoning.
Step 3: Preheat the Oven
Preheat oven to 375°F (190°C). This ensures even baking when assembling.
Step 4: Assemble the Dish
- Spread a thin layer of tomato sauce on the bottom of the baking dish.
- Arrange a layer of eggplant slices over the sauce.
- Spoon a layer of tomato sauce over the eggplant.
- Sprinkle a portion of mozzarella and Parmesan.
- Repeat layers until all eggplant is used, finishing with cheese on top.
Optional: Beat an egg and mix into a portion of tomato sauce for richer layers.
Step 5: Bake
- Cover the dish with aluminum foil.
- Bake for 25–30 minutes to allow flavors to meld.
- Remove foil and bake for an additional 15–20 minutes until cheese is golden and bubbling.
Step 6: Rest and Serve
- Let the dish rest for 10–15 minutes after baking.
- This helps the layers set and makes slicing easier.
- Serve warm with a sprinkle of fresh basil or a drizzle of olive oil.
Texture and Flavor Tips
- Eggplant should be tender but not mushy.
- Cheese should melt evenly and form a golden crust.
- Sauce should be rich but not watery.
- Layering evenly ensures every bite has balance.
