 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
2 tablespoon(s) chopped fresh basil leaves, or more to taste |
1 pinch(s) crushed red-pepper flakes |
extra-virgin olive oil |
3 pound(s) fresh (preferably roma) tomatoes (15 to 20 romas) |
8 ounce(s) fresh mozzarella, cubed |
1 1/2 cup(s) freshly grated parmigiano cheese |
freshly ground black pepper |
2 clove(s) garlic, minced |
salt |
3 pound(s) small eggplants |
1/2 small onion, minced (optional) |
Directions:
1. Heat broiler. Grease a large broiler or sheet pan with olive oil. Core tomatoes and cut in half lengthwise. Place on pan, toss a bit to coat with oil, and sprinkle generously with salt and pepper. Broil until tomatoes slightly soften and skins begin to loosen, 10 to 12 minutes.
2. Peel tomatoes; if large, coarsely chop them. Heat 2 tablespoons of oil in a pan over medium heat. Add onion, if using, and cook 1 minute. Add garlic and cook 30 seconds. Add tomatoes and red-pepper flakes; cook, mashing tomatoes with a spoon, until sauce is thick, 10 to 15 minutes. Stir in basil. Add salt to taste.
3. Meanwhile, peel eggplant if desired and slice into 1/2-inch slices. Arrange as many as will fit in a single layer on the same pan that was used for tomatoes. Toss, brush or spray with just enough oil to lightly coat. Sprinkle generously with salt and pepper. Broil until browned and soft, about 12 minutes.
4. Repeat with any remaining eggplant.
5. Turn oven to the bake setting and set at 375 degrees. Spread a thin film of tomato sauce into a 9-by-13- inch or other large, shallow baking dish. Arrange a layer of eggplant slices over sauce. Sprinkle with some of both cheeses. Repeat layers until all ingredients are used. Finish with remaining sauce and, if desired, a sprinkle of more chopped basil.
6. Bake about 20 minutes, until eggplant heats through, cheese melts, and excess liquid evaporates. Serve warm or at room temperature.
|
|