A simpler version of eggplant Parmesan (Parmigiano) prepared without frying and without compromising on flavor. Slices of eggplant are roasted then layered with a quick homemade tomato sauce and cheese. It's absolutely delicious!Serves 6 - 8Cook times are for eggplant, sauce and baking. You can prep this ahead and bake it later.
Line two baking sheets with parchment. Arrange the eggplant slices evenly on baking sheet. I line it from small to big of each eggplant which makes it easier to pair into stacks.
Brush (don’t drizzle) each slice with olive oil. Flip and brush other side. There should be enough oil for this amount of eggplant. If you feel it needs a little more, add an extra tablespoon. Lightly sprinkle with salt.
Roast in oven for 15 minutes. Flip them over, and roast for another 10 to 15 until softened and slightly charred.
Meanwhile, prepare the sauce:
In a large skillet over medium heat, sauté the onions in the olive oil for about 10 minutes. The onions should be soft and just golden.
Add in the garlic and cook for a minute or two being careful not to brown.
Stir in the salt, garlic powder, sugar, and pepper.
Then slowly add in the crushed tomatoes.
Cook for about ten minutes stirring occasionally.
Tear up the basil leaves and add to sauce. Stir it up and simmer for another ten minutes.
Reduce oven to 350°
In a large casserole, evenly spread some of tomato sauce on bottom of casserole to lightly cover.
Place half of the eggplant on the bottom of the casserole dish. You can squeeze them in there.
Spoon sauce over each slice. Half is used for this layer.
Sprinkle on all of the basil over. I put a leaf over each stack or a sprinkle over each. You may not use all of the basil. If you don’t, use the rest for garnish after it’s baked.
Sprinkle with half of the grated cheese.
Place half of the mozzarella on top of each stack.
Repeat placing same-sized eggplant slices over each stack, then sauce, then cheeses ending with the mozzarella.
Bake for about 20 - 25 minutes until bubbly and golden.
Let it rest until warm. You don’t want to eat this when it’s too hot. It actually tastes better warm or even room temperature than hot.
*If you need a little more oil, add another tablespoon.**Romano gives a nice saltiness and I prefer it in most of my dishes.