Eggplant and Tomato Bake

Rinse the eggplants and cut lengthwise into 1.5 cm slices (approximately 1/2 inch). Sprinkle with salt and soak for about 30 minutes in water.

Rinse the basil, shake dry, pluck the leaves from the stems, set some aside for garnish and cut the rest into strips. Peel the onion and garlic and chop finely. Heat the oil and fry the onion and garlic until translucent. Add the tomatoes. Season with salt, pepper, oregano and basil. Simmer for 25 minutes until it thickens.

Preheat the oven to 220°C (approximately 430°F). Pat the eggplant dry and place on parchment-lined baking sheets. Cook for 15-20 minutes, turning once.

Meanwhile, slice the mozzarella and grate the pecorino.

Oil a baking dish. Put in a layer of eggplant, then some tomato sauce, then mozzarella. Continue layering in the same way, then sprinkle pecorino on top. Cover with foil and cook for 35 minutes. Remove the foil after about 17 minutes.