Garden-Style Eggplant Parmesan

Garden-Style Eggplant Parmesan
By: Williams-Sonoma Grilling & Roasting

For the sauce:
2 Tablespoons olive oil
2 cloves garlic, chopped
3lb fully ripe tomatoes, peeled and coarsely chopped
1 Tablespoon chopped fresh oregano
Salt

4-5 small or 2 medium eggplants, cut into slices ½ inch thick
4 Tablespoons extra-virgin olive oil
2 Tablespoons fresh thyme leaves
6oz mozzarella cheese, shredded
¼ cup chopped fresh oregano
¼ cup grated parmesan cheese
1 ½ Tablespoons unsalted butter, cut into bits

To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until translucent, 2-3 minutes. Add the tomatoes and oregano, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down, 30-40 minutes. Season to taste with salt.

Preheat the oven to 450 degrees

Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly on both sides with the olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the second side, 5-6 minutes longer. Place under a preheated broiler until slightly golden crust forms on the tops of the slices, 2-3 minutes. Turn and broil on the second side until golden, 2-3 minutes longer.

Reduce the oven temperature to 400 degrees. Arrange 1/3 of the eggplant slices in a shallow 2-quart baking dish. Top with 1/3 each of the sauce, mozzarella, oregano and Parmesan. Repeat the layers twice, beginning with eggplant. Dot the top with butter.

Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing the surface with a spoon or spatula. Pour off any excess juice. Return to the oven and bake until the top is lightly browned and bubbling, 15-20 minutes longer. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes. Scoop from the dish to serve.

Serves 4-6