Ingredients
8 slices of eggplant
3 cups Campari tomatoes, quartered
3 tbsp. water
¼ cup fresh basil leaves
2 tbsp. olive oil
Salt and black pepper, to taste
¼ cup vegetable broth
1 tsp. red pepper flakes
2 tsp. dried oregano
2 garlic cloves, minced
8 slices of mozzarella (round shape or shredded)
Oil spray or unsalted butter for cooking the eggplant
Directions
Step 1
Place the eggplant slices on parchment paper and sprinkle with coarse salt. Let sit for 30-45 minutes to draw out moisture.
Step 2
For the Tomato Sauce
Step 1
In a medium saucepan over medium heat, warm the olive oil and sauté the garlic for 30-60 seconds.
Step 2
Add the quartered tomatoes, increase the heat slightly, and stir. Season with salt, black pepper, red pepper flakes, and dried oregano. Add vegetable broth and mix well.
Step 3
Cook until the tomatoes are soft and most of the liquid has evaporated. Allow the mixture to cool slightly.
Step 4
In a blender, puree the cooked tomatoes with water and fresh basil until smooth. Adjust seasoning if necessary. Set aside.
Step 5
Pat the eggplant slices dry with a paper towel.
Step 6
Heat a skillet over medium heat and lightly coat with oil spray or butter. Cook the eggplant slices on each side for about 1 minute or until golden brown and soft.
Step 7
Preheat the oven to 400°F (205°C).
Step 8
In each cocotte, layer the sauce, eggplant, and mozzarella. Repeat until the cocotte is full.
Step 9
Bake for 10-15 minutes or until the cheese is fully melted.
