Eggplant Pomodoro Recipe

Slice and Salt

Trim the stem of the eggplant and slice into 1/2-inch rounds (about 10-12 slices). Lay slices on a wire rack or paper towels and sprinkle both sides lightly with 1 tsp kosher salt. Let sit 20 minutes to draw out bitterness, then pat dry with paper towels.

Roast or Pan-Sear

Preheat oven to 425°F (220°C) if roasting. Brush both sides of the eggplant slices with 2 tbs olive oil and season with a pinch of pepper. To roast: arrange on a rimmed baking sheet in a single layer and roast 18–22 minutes, flipping once halfway, until golden and tender. To pan-sear: heat a large skillet over medium-high, add remaining 1 tbs olive oil, and cook slices in batches 3–4 minutes per side until browned and cooked through. Transfer cooked slices to a plate and keep warm.

Sweat Aromatics

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Simmer Tomatoes

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Add 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp sugar (if using), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook, uncovered, 12–15 minutes until slightly thickened. Stir occasionally.

Finish Sauce

Off the heat, stir in 8 torn fresh basil leaves. Taste and adjust seasoning with more salt or sugar as needed. Keep warm until assembly.

Arrange warm eggplant slices on a serving platter or on individual plates. Spoon generous tablespoons of pomodoro sauce over each slice so each has a bit of sauce but not drenched.

Top with torn or sliced mozzarella (about 1 oz per 2–3 slices). If you prefer melted cheese, place assembled slices briefly under a broiler for 1–2 minutes until cheese softens and just melts—watch carefully to avoid burning. Otherwise serve as-is for a fresher bite.

Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil, scatter remaining basil leaves, and sprinkle 2 tbs grated Parmigiano-Reggiano if desired. Serve warm or at room temperature.