Eggplant Bake

What you’ll need:

• 3-4 SOF Romi eggplants, trimmed and cut 
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 6-7 SOF tomatoes, made into fresh salsa 
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

What you’ll do:

1. Preheat the oven to 400 degrees F. Coat 2 large baking sheets with cooking spray or baking sheet.
2. Arrange eggplant slices on the prepared pans. Sprinkle with 1/4 teaspoon of each salt and pepper. Roast until tender, about 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and cook for 1 minute. Add tomatoes, basil, oregano, 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
4. Spread about 1 cup of the sauce in a baking dish. Arrange half the eggplant slices in the sauce. Top with 1 cup sauce and sprinkle with half the mozzarella and half the Parmesan. Repeat with the remaining ingredients to make one more layer.
5. Bake until the sauce is bubbling around the edges and the cheese has browned in spots, about 25 minutes. Let cool for 10 minutes before slicing in.