Eggplant Pomodoro Recipe

Directions

1. 1

   Prepare the Eggplant

   Preheat your oven to 400°F (200°C). Slice the eggplants into 1/2-inch thick rounds. Lay them out on a baking sheet and brush both sides with olive oil. Sprinkle with salt and black pepper.

2. 2

   Roast the Eggplant

   Roast the eggplant slices in the preheated oven for about 25 minutes, flipping halfway through, until they are golden and tender.

3. 3

   Make the Pomodoro Sauce

   While the eggplant is roasting, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the crushed tomatoes and simmer for 10 minutes. Stir in fresh basil and season with salt and pepper to taste.

4. 4

   Layer the Ingredients

   In a baking dish, spread a layer of pomodoro sauce at the bottom. Place a layer of roasted eggplant on top, followed by a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with pomodoro sauce and a sprinkle of parmesan cheese on top.

5. 5

   Bake

   Bake in the oven for an additional 20-25 minutes, or until the cheese is bubbly and golden.

6. 6

   Serve

   Let the dish cool for a few minutes before slicing. Serve warm, garnished with additional basil if desired.