Description
A comforting centerpiece featuring tender slices of eggplant layered with a savory tomato-based sauce and topped with melted mozzarella and Parmesan cheeses.
Ingredients
Scale
- 2 large globe eggplants (about 2 pounds total, sliced into 1/4-inch rounds)
- 2 tablespoons kosher salt (divided (for drawing out moisture))
- 3 tablespoons extra virgin olive oil (divided)
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 can crushed tomatoes (28 ounces, preferably San Marzano style)
- 3 cups shredded fresh mozzarella
- 1 cup freshly grated Parmigiano-Reggiano
- 1/2 cup chopped fresh basil leaves (optional, for garnish)
Instructions
- Slice eggplant, salt both sides, and let rest for 30 minutes to draw out moisture. Pat dry thoroughly.
- Brush with oil and roast at 400°F for 15-20 minutes until golden and tender. Set aside.
- Simmer garlic, oregano, crushed tomatoes, and sugar for 10 minutes to create a thick sauce.
- Layer eggplant, sauce, and cheeses in a greased 9×13 dish, starting with sauce on the bottom.
- Cover and bake at 375°F for 25 minutes. Uncover and bake 15-20 minutes until bubbly and golden.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Keywords: Store leftovers in the fridge for up to 4 days. Reheat in the oven at 350°F to maintain texture. Can be frozen unbaked for up to 3 months. Ensure internal temperature reaches 165°F before serving.