Ingredients:

  • 2 medium eggplants (approx. 700g / 1.5lbs), sliced into 1/4-inch (6mm) thick rounds
  • 2 teaspoons kosher salt (10g)
  • 1/4 cup extra virgin olive oil (60ml)
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil (30ml)
  • 1 small onion, finely chopped (approx. 150g / 5.3 oz)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (28-ounce/800g) can crushed tomatoes
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon red pepper flakes (optional, 1g)
  • 1/4 cup fresh basil, chopped (optional, 15g)
  • Salt and freshly ground black pepper, to taste
  • 15 ounces (425g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 cup chopped fresh parsley (15g)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225g) fresh mozzarella cheese, sliced

Instructions:

  1. Salt eggplant slices in a colander to draw out excess moisture. Pat dry after 30 minutes. This prevents a soggy, bitter eggplant.
  2. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer until slightly thickened. Stir in basil (if using) at the end.
  3. Preheat oven to 400°F (200°C).
  4. Toss eggplant slices with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and bake until tender and lightly browned, flipping halfway through.
  5. In a bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
  6. On a baking sheet lined with parchment paper (optional, but recommended for easy cleanup), layer eggplant slices, tomato sauce, ricotta filling, and mozzarella. Repeat layers, ending with mozzarella.
  7. Bake in the preheated oven until the cheese is melted, bubbly, and golden brown, and the filling is heated through. Let cool slightly before serving.