Layers of baked eggplant slices with tomato sauce, mozzarella, and parmesan. A satisfying vegetarian Italian classic without deep frying.
Preheat oven to 200C (400F). Slice eggplant into 1cm rounds.
Salt eggplant slices and let sit 10 minutes. Pat dry.
Brush both sides with olive oil. Bake on a sheet for 15 minutes, flipping halfway.
Meanwhile, simmer diced tomatoes with garlic, basil, oregano, and salt for a quick sauce.
Layer eggplant, sauce, and mozzarella in a baking dish. Repeat layers.
Top with grated parmesan. Bake 20 minutes until cheese is melted and bubbly.
Let rest 5 minutes. Garnish with fresh basil before serving.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.