Preparation
1. Make the Simple Tomato Sauce:
In a saucepan, sauté the chopped onion in a drizzle of olive oil until soft and translucent. Season with salt and a pinch of chili (if using). Pour in the tomato puree, bring to a gentle simmer, and let it cook for 10-15 minutes while you prepare the other components.
2. Prepare the Eggplants:
Slice the eggplants into ½ cm rounds. Arrange them in a single layer on one or two baking trays lined with parchment paper. Brush or lightly spray both sides with olive oil and season generously with salt.
3. Bake the Eggplants:
Bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until they are soft and lightly golden. Remove and set aside. Reduce the oven temperature to 180°C (350°F).
4. Assemble the Layers:
In a large baking dish, spread a thin layer of the tomato sauce on the bottom. Follow with a layer of baked eggplant slices. Spoon over more sauce, then scatter with mozzarella and a sprinkle of Parmigiano Reggiano. Repeat the layers (eggplant, sauce, cheeses) until all ingredients are used up, finishing with a generous top layer of cheese.
5. Bake to Perfection:
Bake at 180°C (350°F) for 30-40 minutes, or until the cheese is bubbly, melted, and beautifully golden on top. Let it rest for 10 minutes before slicing and serving. This allows the layers to set perfectly.
Enjoy your incredible, guilt-free Italian feast!
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