4cups(1kilogram)tomato passataor tomato puree (the one in a glass bottle, best if imported from Italy)
½teaspoonsalt
⅛teaspoonblack pepper
OVEN ROASTED EGGPLANT
4pounds(1.8kilogram)eggplants4 medium eggplants
3tablespoonsolive oilextra virgin
¾teaspoonsalt
OTHER INGREDIENTS
1½cups (5 ounces)(140grams)Parmigiano Reggianofinely grated - or non-dairy parmesan
2½cups (10 ounces)(280grams)mozzarellagrated or chopped - or non-dairy cheese
1½cups(35grams)basil leavesfresh
STEP 1: MAKE THE TOMATO SAUCE
Heat 2 tablespoons olive oil in a large pan. Add 1 yellow onion (finely chopped) and fry it for 3 minutes, then add 3 cloves garlic (pressed) and fry 1 more minute.
Add 4 cups tomato passata, ½ teaspoon salt, and ⅛ teaspoon black pepperSimmer on medium to low heat for 30 minutes or until the sauce is thick. Stir occasionally.
STEP 2: BAKE THE EGGPLANTS
Preheat the oven to 430°F or 220°C. Line three large baking trays with parchment paper.Wash and dry 4 pounds eggplants and remove their stems. Cut the eggplants into ⅕ inch (0.5 cm) slices.
Arrange eggplant slices on the baking trays on a single layer.Brush them with about 3 tablespoons olive oil and sprinkle with¾ teaspoon salt.
Bake at 430°F or 220°C for about 25 to 30 minutes or until golden-brown.
STEP 3: ASSEMBLE THE PARMIGIANA
This parmigianahas 4 layers of eggplant slices, and the last layer has more sauce, parmesan, and mozzarella than the other layers. Keep this in mind when you add the sauce and the cheese.Add just a bit of tomato sauce to your baking dish. We use 9 x 13 inches | 23 x 33 cm Pyrex.
Add the first layer of eggplant slices. Arrange them tightly but without overlapping. Cut the slices with scissors if they are too large.
Cover with a ladleful of tomato sauce and spread it with a spoon.
Drizzle with a couple of handfuls of finely grated parmesan cheese, a sprinkle of grated or chopped mozzarella cheese, and a handful of basil leaves.
Cover with the second layer of eggplant slices, this time arranged in the opposite direction.
Add a ladleful of tomato sauce, then parmesan, mozzarella, and basil like before.
Repeat with two more layers of eggplant (4 eggplant layers in total).The last layer should have more tomato sauce, parmesan, and mozzarella than the other layers. Do not add basil on top.
STEP 4: BAKE THE PARMIGIANA
Bake at 350°F or 180°C for 30 minutes until the tomato sauce bubbles and the cheese melts.
It's important to let it cool down for 15 minutes before serving.Then garnish with fresh basil leaves and cutinto eight portions with a sharp knife.