Eggplant Parmesan Stacks

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Slice the 2 medium eggplants into 1.27 cm thick rounds. Place these rounds on a clean surface and sprinkle them evenly with the 1 tsp of salt. Let them sit for 20 minutes to allow moisture to be drawn out. After 20 minutes, gently pat the eggplant slices dry with paper towels.
3. 3While the eggplant is sitting, prepare the tomato sauce. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the 3 cloves of minced garlic and cook for about 30 seconds, until you can smell its fragrance. Pour in the about 790 g of canned crushed tomatoes and the 1 tsp of dried oregano. Bring this mixture to a simmer, then cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4Stir the 1/4 cup of fresh basil into the tomato sauce. Remove the sauce from the heat.
5. 5Lightly brush both sides of the dried eggplant slices with a little more olive oil (you may need to add a touch more if your skillet has none left). Arrange the eggplant slices in a single layer on a baking sheet. Bake in the preheated about 205°C (200°C) oven for 20 minutes, flipping them halfway through, until they are tender and lightly browned.
6. 6To assemble the stacks, place one baked eggplant slice on an oven-safe plate or baking dish. Spoon a layer of the tomato sauce over the eggplant. Top with a generous amount of the about 450 g of mozzarella cheese, torn or sliced, and a sprinkle of the 1/4 cup of parmesan cheese. Repeat these layers – eggplant, sauce, mozzarella, parmesan – as many times as you like, ending with cheese on top.
7. 7Return the assembled stacks to the oven. Bake for 10-15 minutes, or until the mozzarella cheese is completely melted and bubbly and the stacks are heated through. Serve immediately.

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