Eggplant and Tomato Gratin

Wash the eggplants and cut them into approximately 0.5 cm thick slices. Place them in a colander, salt both sides thoroughly, and let them sit for 15-20 minutes to release their moisture. Then, pat them dry with paper towels to remove excess water.

Meanwhile, peel and finely chop the red onion and garlic. Heat 2 tbsp of olive oil in a pan over medium heat, then sauté the onion until translucent (about 5 minutes). Add the garlic and cook for another 1 minute. Dice the tomatoes, add them to the onion mixture, sprinkle in the oregano, and season with salt and pepper to taste. Cook covered for 15-20 minutes until the tomatoes soften and the sauce thickens. Finally, stir in the fresh, chopped basil.

Preheat your oven to 190°C (175°C for convection ovens). Spread a thin layer of tomato sauce on the bottom of a medium baking dish. Arrange a layer of eggplant slices on top, then sprinkle with grated cheese. Repeat the layering until all ingredients are used, ensuring the top layer is cheese. Bake in the preheated oven for 30-40 minutes, or until the cheese is golden brown and bubbling. Let it rest for 5-10 minutes before serving.