Simple Eggplant Parmesan

• portioner: 6 servings

Ingredienser

2 pounds eggplant, cut into generous 1/2-inch slices

Kosher salt

Olive oil

Freshly ground black pepper

1 small onion, finely chopped

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

1 28-ounce can of whole tomatoes

1 teaspoon dried oregano

Handful fresh basil leaves, roughly chopped

1/2 cup finely grated parmesan or pecorino cheese

8 ounces grated or thinly-sliced mozzarella