Ingredients:

  • 2 large eggplants (about 1 pound each or 450 grams)
  • 2 teaspoons sea salt (10 grams)
  • 2 tablespoons olive oil (30 ml)
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes (about 800 grams)
  • 1 teaspoon dried oregano (1 gram)
  • 1 teaspoon sugar (5 grams)
  • Freshly ground black pepper, to taste
  • 1 cup grated mozzarella cheese (about 100 grams)
  • 1/2 cup grated Parmesan cheese (about 50 grams)
  • Fresh basil leaves, for garnish

Instructions:

  1. Slice eggplants into 1/2-inch rounds. Sprinkle with sea salt and let stand for 15 minutes to draw out moisture.
  2. Preheat the oven to 425°F (220°C). Rinse and pat eggplant slices dry. Arrange on baking sheets lined with parchment paper, drizzle with olive oil, and roast for 20 minutes, flipping halfway through, until golden brown.
  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in crushed tomatoes, oregano, sugar, and season with pepper. Simmer for 10 minutes.
  4. In a baking dish, spread a thin layer of marinara sauce. Layer half of the roasted eggplant slices, followed by half of the remaining sauce, and sprinkle with mozzarella and Parmesan. Repeat the layers with the remaining ingredients.
  5. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.
  6. Let cool for a few minutes. Garnish with fresh basil before serving.