Baked Eggplant Parmesan

Preheat oven to 425°F (220°C) and line two baking sheets with parchment.

Slice 2 large eggplants (about 1 kg) into ½-inch rounds. Salt generously on both sides and rest on a rack for 30 minutes to draw out bitterness, then blot dry.

Brush both sides of each round with extra-virgin olive oil (about 4 tbsp total) and arrange in a single layer on the sheets.

Roast 25 minutes, flipping halfway, until deeply golden and tender when pierced.

Meanwhile, heat 2 tbsp olive oil in a saucepan over medium. Sweat 3 minced garlic cloves for 45 seconds until fragrant, then add 1 tsp red pepper flakes and 2 tbsp tomato paste; cook 1 minute.

Pour in 2½ cups crushed tomatoes, ½ tsp salt, and 6 torn basil leaves. Simmer 15 minutes until slightly reduced and glossy.

Lower oven to 375°F (190°C). In a 9x13 baking dish, spread ½ cup sauce on the bottom.

Layer half the eggplant, half the remaining sauce, half of 250 g grated mozzarella, and ⅓ cup grated Parmigiano-Reggiano. Repeat with a second layer.

Finish with the last ⅓ cup Parmigiano and a drizzle of olive oil.

Bake uncovered 25-30 minutes until the top is bubbling and the cheese is blistered and golden.

Rest 10 minutes on the counter so the layers set, then scatter torn basil over top before serving.