Cheesy Baked Eggplant with Tomatoes

Preparation

1. Preheat your oven to 200°C (180°C fan).
2. Slice the eggplants into 1.5 cm thick rounds.
3. Line a large baking sheet with parchment paper. Arrange the eggplant slices in a single layer, brush both sides generously with 2 tablespoons of olive oil, and season with half the salt, pepper, and dried oregano.

Roasting the Eggplant

1. Roast the eggplant slices in the oven for 20 minutes, flipping once halfway through, until tender and lightly golden.

Making the Quick Tomato Sauce

1. While the eggplant roasts, heat 1 tablespoon of olive oil in a small pan over medium heat.
2. Add the minced garlic and cook for about 1 minute until fragrant (do not let it burn).
3. Pour in the crushed tomatoes, remaining oregano, remaining salt, and pepper. Simmer gently for 8 to 10 minutes until slightly thickened.

Assembling and Baking

1. In a medium baking dish, spread a couple of spoonfuls of the tomato sauce across the bottom.
2. Shingle the roasted eggplant slices over the sauce in overlapping rows.
3. Spoon the rest of the tomato sauce evenly over the eggplant.
4. Scatter the shredded mozzarella and grated parmesan over the top.
5. Bake for 12 to 15 minutes, until the cheese is melted and bubbling with golden spots.
6. Remove from the oven, garnish with fresh basil leaves, and let rest for 5 minutes before serving.