2 large eggplants
1 28 oz. can, no-salt added, whole tomatoes, with juices, chopped
1 6 oz. tube tomato paste
2-3 cloves garlic, minced
20 fresh basil leaves
2 C part-skim mozzarella cheese, shredded
3/4 C freshly grated Parmesan cheese
3 Tbsp extra-virgin olive oil, divided
1/2 Tbsp dried oregano
1 tsp kosher salt, divided
3/4 tsp freshly ground pepper
Preheat oven to 400 F degrees. Lightly oil 2 baking sheets, or spray with non-stick spray.
Rinse eggplant, pat dry, and slice, crosswise, into 1/4 inch thick slices. Place slices on baking sheet and brush with 2 Tbsp olive oil and 1/4 tsp salt.
Bake for 30 minutes, or until softened. Set aside.
Lower oven to 350 F degrees. In a large saucepan, heat remaining oil, over medium-high heat.
Cook garlic for 1-2 minutes, stirring frequently, until fragrant.
Add tomatoes, tomato paste, basil leaves, oregano, pepper, and remaining salt. Cook until reduced and thickened, about 15 minutes. Taste and adjust seasoning if necessary.
Spread 1/2 C of tomato sauce mixture onto the bottom of a 9×13 baking dish. Add a layer of baked eggplant. Top with another 1/2 C of sauce. Sprinkle liberally with mozzarella.
Continue with another two layers of eggplant, sauce, and cheese. Cover with remaining mozzarella and freshly grated Parmesan.
Bake for 25-30 minutes, or until cheese is bubbly.
Top with more cheese. Let cool for 5-10 minutes before serving.