Eggplant a la Tosetto

A delightful take on the classic Italian dish, this Eggplant a la Tosetto features roasted eggplant slices layered with a rich tomato sauce and topped with melted cheese. It's a perfect dish for any eggplant lover!

Steps

1. Preheat your oven to 375°F (190°C). 2. Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture. 3. Pat the eggplant dry with a paper towel. Brush both sides with olive oil and place on a baking sheet. 4. Roast in the preheated oven for about 20 minutes, flipping halfway through, until golden and tender. 5. In a small saucepan, heat the marinara sauce over medium heat. Stir in the minced garlic and oregano, seasoning with salt and pepper to taste. 6. Layer the roasted eggplant in a baking dish, spooning marinara sauce over each layer. Top with shredded mozzarella cheese. 7. Bake for an additional 10 minutes, or until the cheese is bubbly and golden. 8. Remove from the oven, let cool for a few minutes, garnish with fresh basil if desired, and serve warm.

1 medium eggplant 1/2 cup marinara sauce 1/4 cup shredded mozzarella cheese 1 tablespoon olive oil 1 clove garlic, minced 1/4 teaspoon dried oregano Salt and pepper to taste Fresh basil for garnish (optional)