Savory Eggplant Parmesan Bake

1. Preheat Oven and Prepare Eggplant

Preheat your oven to 450°F. Brush both sides of the eggplant slices generously with olive oil and arrange them on baking sheets. Bake until the undersides are golden brown, about 10-15 minutes. Turn the slices and continue baking until the other sides are lightly browned. Set the eggplant slices aside and reduce the oven temperature to 375°F.

2. Prepare Tomato Sauce

Meanwhile, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Sauté the finely chopped onion until soft, which should take about 10 minutes. Add the thinly sliced garlic and dried oregano, and sauté for another 30 seconds until fragrant. Pour in the canned tomatoes along with their juices. If you’re using whole plum tomatoes, break them up with your hands. Cover the saucepan, reduce the heat to low, and let it simmer for 15-20 minutes.

3. Add Vinegar and Basil

As your sauce simmers, add the red wine vinegar, fresh basil leaves, and season with salt and freshly ground black pepper to taste. This step is crucial as it balances the acidity of the tomatoes and infuses the sauce with aromatic basil.

4. Assemble the Bake

To assemble the bake, spoon a layer of the tomato sauce into a baking pan (a 9x9, 10x5, or 10x6 pan works well). Scatter a bit of the grated Parmigiano-Reggiano over the sauce, then add a layer of the baked eggplant slices. Repeat these layers, ensuring you finish with a final layer of sauce topped with Parmigiano-Reggiano.

5. Prepare Breadcrumb Topping

In a small bowl, combine the bread crumbs and chopped fresh oregano (if using) with enough olive oil to moisten the mixture. Sprinkle this bread crumb mixture evenly over the top of the assembled eggplant bake.

6. Bake and Serve

Place the baking pan in the oven and bake for 30-45 minutes, until the mixture is bubbly and the center is hot. Once done, remove from the oven and allow it to rest for 5 minutes before serving. This resting period helps the flavors meld and makes it easier to serve.