105 minutes
A delicious baked dish made with layers of eggplant, tomato sauce, and Parmigiano-Reggiano, topped with a crispy breadcrumb mixture.
Eggplants, cut crosswise into 1/2-inch slices
each
to taste
Large Onion, finely chopped
each
Garlic, thinly sliced
cloves
teaspoons
Plum Tomatoes, canned, or crushed
0 oz
tablespoons
cups
to taste
to taste
cups
Fine Dry Bread Crumbs
cups
Fresh Oregano Leaves, chopped
tablespoons
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.
Use thin chicken cutlets instead of eggplant, adjusting cooking times for chicken to be fully cooked.
Add layers of ricotta and vegetables like spinach or mushrooms, using un-breaded grilled or roasted vegetables.
Replace eggplant with zucchini and add cooked ground turkey or chicken for protein.
Combine eggplant and potatoes and top with bechamel sauce, adding cinnamon and nutmeg for a Greek twist.
Use smoked provolone or gouda instead of mozzarella and Parmesan, or add goat cheese for a tangy twist.
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