Oven-baked eggplant with tomato, mozzarella, and parmesan, perfect for light meals or appetizers.
# What You'll Need:
→ Eggplant Layer
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Tomato Sauce
05 - 1 1/4 cups tomato sauce
06 - 1 garlic clove, minced
07 - 1 tablespoon extra virgin olive oil
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon chili flakes (optional)
10 - Salt and pepper, to taste
→ Cheese Topping
11 - 5 ounces mozzarella cheese, shredded
12 - 2 ounces Parmigiano Reggiano, grated
13 - 1 tablespoon fresh basil leaves, chopped
# Steps to Follow:
01 - Preheat oven to 400°F (205°C). Arrange eggplant slices on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil and season with salt and freshly ground black pepper.
02 - Bake eggplant slices for 20 minutes, flipping halfway through, until soft and lightly golden.
03 - While eggplant bakes, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté briefly. Stir in tomato sauce, dried oregano, chili flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
04 - Spoon a small amount of tomato sauce onto each roasted eggplant round. Scatter shredded mozzarella evenly, then top with grated Parmigiano Reggiano.
05 - Return baking sheet to oven and bake for an additional 10 minutes until cheese is bubbly and golden.
06 - Remove from oven and sprinkle with fresh basil. Serve warm as a light appetizer or snack.
