Baked Grilled Eggplant with Cheese Recipe

With vegetable peeler, peel off half of the peel from each eggplant, making lengthwise stripes; slice crosswise into 1/2-inch/1 cm wide rounds. Sprinkle both sides of eggplant slices with 1-1/2 tsp/7 mL of the salt. Let stand for at least 30 minutes or for up to 1 hour. Forcefully squeeze out excess liquid from each slice between layers of towels.

In saucepan or skillet, heat 2 tbsp/30 mL of the oil over medium heat; fry garlic, hot pepper (if using) and remaining salt until garlic just begins to colour, about 1 minute. Stir in tomatoes; bring to boil, reduce heat to low and simmer, stirring occasionally, for 15 minutes.

Meanwhile, brush eggplant slices on both sides with remaining oil, using more oil if needed. On grill or in grill pan over medium-high heat, grill, turning once, until tender, 5 to 10 minutes. Arrange, overlapping, in large baking dish.

Top with tomato mixture; scatter basil over top. Top with mozzarella and Parmesan cheeses; sprinkle with pepper. Bake in 375F/190C oven until sauce is hot and bubbly, about 20 minutes.

Makes 6 to 8 servings.