Roasted Eggplant Parmesan with Basil

Ingredients

• Roasted eggplant

  1200 g eggplant

  trimmed weight, skin on; about 3 large eggplants, cut lengthwise into 1/3-inch (8 mm) slices

• 35 g olive oil

  for brushing both sides of the eggplant; use no extra oil

• Tomato sauce

  15 g olive oil

  for the sauce

• 150 g yellow onion

  peeled and finely diced

• 12 g garlic

  peeled and finely minced, about 3–4 cloves

• 800 g no-salt-added canned tomatoes

  include all juices; crush finely by hand or with a spoon

• 20 g no-salt-added tomato paste

  about 1 tablespoon

• 2 g dried oregano

  about 2 teaspoons leaves

• 4 g fine table salt

  weighed; for the sauce only

• 1 g ground black pepper

  about 1/2 teaspoon

• Cheese and basil layers

  240 g low-moisture part-skim mozzarella

  freshly grated; choose vegetarian rennet if needed

• 60 g Parmesan-style hard cheese

  finely grated; choose a vegetarian-rennet version for a vegetarian meal

• 15 g fresh basil leaves

  washed and dried; 10 g torn for the layers, 5 g for serving

Directions

1. Roast the eggplant slices

   Heat the oven to 425°F (220°C) conventional or 400°F (200°C) fan. Line two large rimmed metal sheet pans with parchment rated for this temperature. Cut the trimmed eggplant lengthwise into even 1/3-inch (8 mm) slices. Arrange in a single layer without overlapping and brush both sides with the measured 35 g olive oil. Do not add salt or oil here. Roast for 30–35 minutes, turning the slices and swapping the pans halfway through, until the flesh is soft and lightly golden. If the slices do not fit without crowding, roast in batches; this extends the total time. Keep the cooked slices intact with a wide spatula.

2. Simmer a thick tomato sauce

   While the eggplant roasts, heat 15 g olive oil in a saucepan over medium-low heat. Cook the onion for 6–8 minutes, stirring, until softened. Add the garlic and tomato paste and stir for 1 minute. Add the crushed canned tomatoes with all their juice, oregano, 4 g salt and black pepper. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until thick enough that a spoon drawn through the sauce leaves a short path on the bottom. Reduce the heat if it splatters or catches; the sauce should not scorch. Do not add water unless a small splash is needed to prevent sticking.

3. Build two eggplant and cheese layers

   Reduce the oven to 375°F (190°C) conventional or 350°F (175°C) fan. Spread a thin layer of sauce over the base of a 9 x 13-inch (23 x 33 cm) baking dish, using about one-sixth of the total sauce. Cover with half the roasted eggplant, overlapping slightly only where needed to cover the base. Add about two-fifths of the remaining sauce, 100 g mozzarella, 25 g Parmesan-style cheese and the 10 g torn basil. Add the remaining eggplant, all the remaining sauce, 140 g mozzarella and 35 g Parmesan-style cheese. Spread everything evenly; keep the final 5 g basil for serving. The casserole contains two eggplant layers and no pasta.

4. Bake, rest and serve

   Bake uncovered on the middle rack for 30–35 minutes, until the sauce bubbles around the edges, the center is thoroughly hot and the cheese has golden patches. If the cheese browns before the center is hot, cover loosely with foil and continue baking. Place the dish on a wire rack and rest for 10 minutes. Scatter over the reserved 5 g basil, then divide into six portions with a wide spatula. Expect tender, somewhat loose layers rather than rigid slices. Take care with the hot dish and bubbling sauce.