Ingredients

• 2 eggplants, sliced lengthwise into 1/4-inch thick planks
• 5 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 28 ounce whole peeled tomatoes
• 4 garlic, minced
• 2 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped
• 1 pound whole milk ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 0.5 cup whole milk mozzarella cheese, shredded
• 1 egg
• 0.5 cup panko breadcrumbs
• 2 tablespoon fresh parsley, chopped

Steps

1. Preheat oven to 425°F. Line two large baking sheets with parchment paper.
2. Slice the eggplants lengthwise into 1/4-inch thick planks. Place slices on the lined baking sheets and brush both sides lightly with 3 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Roast eggplant slices for 20 minutes until softened and lightly golden, rotating the baking sheets halfway through.
4. While eggplant roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
6. Add the canned tomatoes with their juices to the skillet, breaking them apart with a wooden spoon. Stir in the dried oregano, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper.
7. Simmer the tomato sauce for 8 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the fresh basil.
8. In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, 1/4 cup of the mozzarella, and the egg. Mix until well combined.
9. Reduce oven temperature to 375°F. Lightly oil a 9x13 inch baking dish with 1 teaspoon of olive oil.
10. Spread a thin layer of tomato sauce (about 1/2 cup) on the bottom of the prepared baking dish.
11. Arrange half of the roasted eggplant slices over the sauce in a single layer, overlapping slightly.
12. Spread half of the ricotta mixture evenly over the eggplant layer.
13. Spread half of the remaining tomato sauce over the ricotta layer.
14. Repeat with remaining eggplant slices, ricotta mixture, and tomato sauce in the same order.
15. In a small bowl, mix the panko breadcrumbs with the remaining 1/4 cup mozzarella and the chopped parsley.
16. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
17. Bake for 30 minutes until the top is golden brown and the gratin is bubbling around the edges.
18. Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh basil if desired.