Directions

• Preparing the Eggplant: Start by preheating your oven to 425 degrees Fahrenheit and line two large rimmed baking sheets with parchment paper. Slice off both rounded ends of each eggplant and then vertically slice them into even slabs, about ¼ to ½ inch thick. Discard the sides covered in eggplant skin. Brush both sides of the eggplant slabs lightly with olive oil and arrange them in a single layer on the prepared baking sheets. Sprinkle with salt and pepper. Roast until golden and tender, approximately 22 to 27 minutes, rotating the pans halfway through baking.
• Creating the Tomato Sauce: In a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and a pinch of salt, cooking until translucent, about 4 to 7 minutes. Stir in the garlic and tomato paste, cooking for an additional minute. Add the crushed tomatoes, bring to a simmer, and then reduce the heat to medium-low. Allow the sauce to simmer until thickened, approximately 15 minutes. Remove from heat and stir in the chopped basil, vinegar, salt, and red pepper flakes.
• Assembling the Dish: Spread about ¾ cup of the sauce in the bottom of a 9” square baker. Layer one-third of the roasted eggplant slices over the sauce, followed by another ¾ cup of sauce and ¼ cup of mozzarella cheese. Repeat with the remaining eggplant, sauce, and mozzarella cheese, finishing with a layer of Parmesan cheese on top.
• Baking to Perfection: Bake the assembled dish on the lower rack of the preheated oven at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, approximately 20 to 25 minutes. Allow the dish to cool for at least 15 minutes before serving. Garnish with additional basil if desired.
• Savoring the Flavor: Slice with a sharp knife and serve warm. Leftovers can be stored in the refrigerator for up to 4 days and reheated before serving.