Author: adapted from Jamie Oliver via The New York Times
Ingredients
3 medium-large eggplants, cut crosswise into ½-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, minced
1 ½ tsp dried oregano
1 28-ounce can finely diced tomatoes, or an equivalent amount of fresh tomatoes, cored, peeled and diced
1 tbsp red wine vinegar
½ cup packed fresh basil leaves
Salt and pepper
½ cup freshly grated parmesan cheese, or as needed
⅓ cup bread crumbs
Instructions
Preheat oven to 450 degrees. Brush both sides of eggplant slices with olive oil, and place in a single layer on baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside.
Reduce oven temperature to 375 degrees.
While eggplant is baking, heat 2 tbsp olive oil in a large saucepan over medium heat. Add onion, and cook until soft. Add garlic and oregano and cook another 30 seconds. Add tomatoes and their juices, breaking up large pieces with the back of a spoon. Cover, reduce heat to low, and simmer 15 to 20 minutes. Add vinegar, basil and salt and pepper to taste.
Into a 9-by-9-inch baking dish, spoon a small amount of tomato sauce, then add a thin scattering of parmesan cheese, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmesan. Sprinkle bread crumbs on top and drizzle with a bit of olive oil or additional cheese, as desired.
Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes. Remove from heat and allow to rest for 5 minutes before serving.
Leftovers can be reheated.
Recipe by Sprung At Last at https://sprungatlast.com/2015/08/jamie-olivers-eggplant-parmesan/