Servings: 4 servings
Ingredients
- 1 large eggplant or two smaller eggplants-cut into 1/2 inch rounds
- Kosher salt for salting the eggplant- plus more to season the dish
- 1/4 cup extra-virgin olive oil divided- plus more for drizzling
- Freshly ground black pepper, to taste
- Pinch of dried oregano
- 1 24 ounce jar favorite tomato sauce I like Rao's
- 6-8 ounces shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup freshly chopped basil
Instructions
- To salt the eggplant, arrange the 1/4-inch rounds on a parchment-lined baking sheet or in a colander. Sprinkle the rounds generously with salt (you’ll rinse most of it off later) and let sit for about 30 minutes. Before cooking, rinse the slices thoroughly and pat them completely dry.
- Preheat the oven to 425ºF. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add half of the eggplant slices in a single layer, without overlapping. Season with salt, pepper, and dried oregano. Cook for about 5 minutes, then flip and cook another 3 to 4 minutes, until the slices are softened and lightly browned on both sides. Transfer to a plate and repeat with the remaining eggplant, adding more olive oil as needed.Alternatively, you can roast the eggplant: arrange the slices on a parchment-lined baking sheet, brush with olive oil, and season with salt, pepper and dried oregano. Bake for about 20 minutes, or until the eggplant is tender and lightly browned.
- Pour half of the sauce into the skillet and layer half of the sautéed eggplant slices over the sauce. Top with half the shredded mozzarella and parmesan cheeses. Sprinkle the fresh basil on top. Repeat these steps to create a second layer. Drizzle a little extra-virgin olive oil over the top, and transfer the skillet to the oven. Bake for 15 minutes or until the cheese is melted and bubbling. Let cool in the pan for 5 minutes. Garnish with remaining fresh chopped basil and more parmesan cheese, if desired.
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