Melanzane alla Parmigiana

🔥 Prep

• Slice the 800 g eggplant into ½‑cm thick rounds.
• Sprinkle the sliced eggplant with 1 tsp of the salt and let sit for 15 minutes to draw out moisture.
• Pat the eggplant dry with paper towels.
• Peel and finely chop the 1 yellow onion.
• Peel and mince the 4 garlic cloves.
• Roughly chop the 25 g fresh basil.
• Crush the 800 g San Marzano tomatoes by hand or with a blender, reserving any juices.
• Slice the 250 g fresh mozzarella into ½‑cm thick slices.
• Grate the 80 g Parmigiano‑reggiano cheese.
• Measure out 4 tbsp olive oil, 100 ml water, 1 tsp dried oregano, remaining 1 tsp salt, and 0.5 tsp black pepper.

🔥 Cook

• 1. Heat 2 tbsp of the olive oil in a large saucepan over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 5 minutes until translucent.
• 3. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 4. Add the crushed tomatoes, water, dried oregano, remaining salt, and black pepper; bring to a simmer.
• 5. Reduce heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until thickened.
• 6. Preheat the oven to 200 °C (or 390 °F).
• 7. Arrange the eggplant slices on a baking sheet lined with parchment, brush both sides with the remaining 2 tbsp olive oil.
• 8. Bake the eggplant for 15 minutes, flipping halfway, until golden and tender.
• 9. Spread a thin layer of tomato sauce on the bottom of a 20 × 20 cm baking dish.
• 10. Layer half of the baked eggplant over the sauce, then sprinkle with half of the mozzarella slices and a third of the grated Parmigiano.
• 11. Spoon another layer of tomato sauce, followed by the remaining eggplant, the rest of the mozzarella, and another third of the Parmigiano.
• 12. Finish with the final tomato sauce layer and the remaining Parmigiano on top.
• 13. Bake the assembled dish in the preheated oven for 25 minutes until the cheese is bubbly and golden.
• 14. Remove from oven and let rest for 10 minutes before garnishing with the fresh basil.

🔥 Serve

• Garnish with the chopped fresh basil just before serving.
• Serve warm, cut into squares, alongside a simple green salad dressed with lemon vinaigrette.
• Pair with crusty Italian bread or a glass of chilled Chianti.