Eggplant parmigiana

• ¼ cup (60 ml) olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 7 fresh tomatoes, cut into cubes
• 12 fresh basil leaves, finely chopped
• 1 can of 156 ml (5½ oz) tomato paste
• 1 bay leaf
• 1 tbsp (15 ml) white wine
• 2 tsp (10 ml) sugar
• 1 tsp (5 ml) dried basil
• 1 tsp (5 ml) dried oregano
• ½ tsp (2.5 ml) dried thyme

• 4 large eggplants, cut into 1 cm (½ in) rounds
• 1 cup (250 ml) grated parmesan
• 1 cup (250 ml) grated pecorino romano
• 200 g (7 oz) mozzarella di Bufala, hand-torn into pieces
• Salt and ground pepper

Tomato sauce

• In a medium saucepan over medium heat, warm the olive oil. Add the onion and garlic and sauté for 3 to 4 minutes, stirring regularly.
• Add the remaining sauce ingredients, stir well and let simmer for 15 minutes. Remove the bay leaf and blend until smooth. Set aside.

Gratinéed eggplant

• On a large baking sheet, arrange a first layer of eggplant rounds and salt both sides. Add a second layer and salt again. Let drain for about 20 minutes.
• Preheat the oven to 200°C (400°F).
• Spread the eggplant rounds across 2 to 3 large baking sheets and cook for 8 minutes per side. Set aside.
• In a bowl, mix together the parmesan and pecorino romano.
• Pour a good ladle of tomato sauce into the bottom of a 30 × 23 cm (12 × 9 in) baking dish and spread evenly.
• Add one third of the eggplant slices, spread a ladle of sauce, add half the mozzarella di Bufala pieces and one third of the parmesan-pecorino mix. Season with salt and pepper.
• Add half the remaining eggplant slices, a few ladles of sauce and half the remaining parmesan-pecorino mix. Season with salt and pepper.
• Finish with the rest of the eggplant, the rest of the sauce, the rest of the parmesan-pecorino mix and the rest of the mozzarella di Bufala. Season with salt and pepper to taste.
• Bake for 35 to 40 minutes, until the cheese is golden and bubbling. Remove from the oven and let cool for 10 minutes before serving.