Valbruna's Eggplant Recipe

Prep eggplants

Slice each eggplant lengthwise into 1/2-inch (about 1.2 cm) thick slices. Lightly salt both sides and let sit in a colander for 20 minutes to draw out bitterness. Pat dry with paper towels.

Grill

Preheat a grill or heavy grill pan to medium-high heat (about 400°F / 200°C). Brush both sides of the eggplant slices with 4 tablespoons olive oil. Grill in batches 3–4 minutes per side, until tender and well-marked but not falling apart. Transfer to a tray and let cool to room temperature.

Marinate

In a bowl whisk together 2 tablespoons olive oil, minced garlic, red wine vinegar, dried oregano, 1 tsp salt and 1 tsp pepper. Arrange the cooled grilled eggplant slices in a shallow dish, spoon the marinade over them, and tuck torn basil leaves between layers. Cover and refrigerate for at least 1 hour, or up to 6 hours, bringing to room temperature before serving.

Cook aromatics

In a small saucepan warm 2 tablespoons olive oil over medium heat. Add minced shallot and sliced garlic and cook gently 2–3 minutes until softened and translucent but not browned.

Simmer sugo

Add crushed San Marzano tomatoes, 1 tsp salt, 1/2 tsp black pepper and 1 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low and cook uncovered 12–15 minutes, stirring occasionally, until slightly reduced and glossy.

Finish

Remove from heat and stir in chiffonade basil. Taste and adjust seasoning. Let cool to room temperature; the sugo should be cool or room temp before plating with the marinated eggplant.

Arrange marinated eggplant slices on a serving platter at room temperature.

Spoon a few tablespoons of the room-temperature tomato sugo over each slice, allowing some sauce to pool on the platter.

Tuck additional torn basil leaves among the slices for freshness.

Scatter shaved Parmigiano Reggiano over the plated eggplant and drizzle with 1 tablespoon extra-virgin olive oil. Finish with a light sprinkle of flaky sea salt if desired.

Serve immediately at room temperature as an antipasti. Leftovers keep refrigerated up to 2 days; bring to room temperature before serving.