Tomato & Mo Recipe

Prepare and sweat

Slice the eggplants into 1/2-inch (about 1.2 cm) rounds. Lay the slices on a wire rack or on paper towels and sprinkle both sides lightly with coarse salt. Let them sit for 20–30 minutes to draw out moisture and bitterness. After sweating, rinse briefly under cold water and pat dry thoroughly with paper towels.

Brush and season

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment. Brush both sides of each eggplant slice with olive oil and sprinkle each side with about 1/8 tsp black pepper (use the measured amount from the ingredients across all slices). Arrange slices in a single layer on the prepared sheet.

Roast

Roast eggplant for 18–22 minutes, flipping once halfway through, until golden brown at the edges and tender but holding shape. Remove from oven and reduce oven temperature to 400°F (200°C) for baking the assembled dish.

Sauté garlic

While the eggplant sweats (or while it roasts), heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–60 seconds until fragrant but not browned.

Simmer sauce

Add the crushed tomatoes, tomato paste, dried oregano, salt, black pepper, and sugar (if using). Stir to combine, bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes to thicken slightly and meld flavors. Taste and adjust seasoning.

Spread a thin layer (about 1/3 cup) of the tomato sauce over the bottom of a 9x13-inch (or equivalent) baking dish so the eggplant will sit slightly in sauce.

Arrange one layer of roasted eggplant slices in the dish, slightly overlapping if necessary. Spoon or ladle enough tomato sauce to cover each slice lightly (about 1/2 to 3/4 cup sauce over the first layer). Sprinkle about half of the grated mozzarella evenly over the layer. Add about half the sliced roasted red peppers on top.

If you have more eggplant, add a second layer repeating the sauce, mozzarella, and peppers. Finish with the remaining mozzarella on top so it will brown and melt nicely.

Place the assembled dish in the preheated 400°F (200°C) oven and bake for 12–15 minutes, until cheese is melted and just starting to brown and sauce is bubbling along the edges.

Switch to broil (optional) for 1–2 minutes to achieve a golden top—watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Scatter the roasted red pepper slices (if you reserved some for garnish) and basil leaves over the top. Drizzle the 1 teaspoon finishing olive oil evenly and grind the remaining 1/2 teaspoon black pepper over the dish.

Serve warm, either family-style from the baking dish or portioned onto plates. This dish pairs well with crusty bread or a simple green salad.