Ingredients:

  • 2 large eggplants (about 2 lbs / 900g total), sliced lengthwise into 1/4-inch (6mm) thick planks
  • 1 tablespoon (15ml) kosher salt, plus more to taste
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion (about 8 oz / 225g), finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce / 794g) can crushed tomatoes
  • 1 (15-ounce / 425g) can tomato sauce
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15ml) sugar (optional, to balance acidity)
  • 15 ounces (425g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 tablespoons (chopped fresh basil (or 2 teaspoons dried)
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) shredded mozzarella cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Salt eggplant slices to draw out moisture. Let sit for 30 minutes, then rinse and pat dry.
  2. Brush eggplant slices with olive oil. Grill, bake, or pan-fry until tender and lightly browned.
  3. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar (if using). Simmer for 15-20 minutes.
  4. Combine ricotta cheese, egg, Parmesan cheese, basil, salt, and pepper in a bowl.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Layer eggplant slices, ricotta mixture, tomato sauce, and mozzarella cheese. Repeat layers. Top with remaining mozzarella cheese.
  6. Bake in a preheated oven until golden brown and bubbly.
  7. Let rest for 10-15 minutes before serving.