- 2-1/4 lbs small eggplant (2-3), cut into 1/4″ slices
- 1/4 cup + 1-1/2 tsp olive oil
- 1 tsp salt
- 1 clove garlic, thinly sliced
- 1 28-ounce can diced tomatoes
- 20 fresh basil leaves
- 1/2 tsp black pepper
- 3/4 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Generously oil two large baking sheets. Place eggplant on pans and brush with 1/4 cup oil. Sprinkle with 1/4 tsp salt. Bake 30 minutes or until softened.
Meanwhile, heat remaining olive oil in a medium saucepan over medium-high heat. Add garlic and cook for 1 minute, stirring frequently. Add tomatoes, basil, pepper, and remaining salt. Cook until sauce is thickened and reduced to about 2 cups. Transfer tomato mixture to a food processor and puree until nearly smooth.
Coat bottom of an 8″ x 8″ baking pan with 1/2 cup of the sauce. Add one-third of the eggplant and top with 1/2 cup sauce and 3 tablespoons of the cheese. Repeat layers twice, ending with 6 tbsp of the cheese.
Bake about 30 minutes until browned. Let rest 10 minutes before serving.
4 servings
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Adapted from Prevention magazine