Roasted Eggplant with Tomato Sauce

Preheat your oven to 200°C (180°C for fan-assisted ovens). Wash the eggplants, trim the ends, then slice them into approximately 1 cm thick rounds. Place the slices in a bowl, salt them generously, and let them sit for 15 minutes. Afterwards, pat them dry with paper towels to remove excess moisture.

Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with 4 tablespoons of olive oil and toss to ensure all slices are coated. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender. Flip the slices halfway through cooking.

While the eggplant is roasting, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped red onion and sauté until translucent, about 5 minutes. Add the minced garlic and oregano, then cook for another 1 minute until fragrant. Pour in the crushed tomatoes, season with salt and pepper to taste, and bring to a boil. Reduce the heat and simmer the sauce for 10-15 minutes until it thickens. Finally, stir in half of the fresh, torn basil.

Once the eggplant is roasted, remove it from the oven. Spread a layer of tomato sauce at the bottom of an oven-safe dish, then arrange a layer of roasted eggplant on top. Repeat the layering until all ingredients are used, finishing with a layer of sauce. Garnish with the remaining fresh basil. You can serve it immediately, or if you prefer, return it to the oven for another 5-10 minutes to allow the flavors to meld and warm through.