3½ouncesmozzarella cheese, grated or diced into ¼-inch cubes
3½ouncesgrated Parmesan cheese
fresh basil leaves
Instructions
Slice eggplant into ½-inch thick rounds. Lay the eggplant slices on a paper towel-lined sheet pan and sprinkle with the salt. Let stand 20-30 minutes to draw out any moisture and bitterness.
Wipe the excess salt and moisture from the eggplant using a damp paper towel. Brush each slice of eggplant with a little extra-virgin olive oil. Pan fry in a non-stick skillet over medium heat until the eggplant is nicely browned, for about 3-4 minutes on each side. Set the slices aside once they are browned.
Preheat the oven to 400°F.
Brush a small baking or gratin dish with olive oil and spread about ¼ cup Sugo di Pomodoro on the bottom of the dish. Add a single layer of eggplant, topping with a little more sauce, some of the mozzarella and Parmesan. Continue layering the ingredients until they run out, ending with a generous sprinkling of Parmesan cheese on top.
Garnish with some basil leaves and bake for 30 minutes until the edges are crisp and the cheese is bubbling.
Remove from oven and allow the dish to rest for about 5 minutes before serving.