Eggplant Parmigiana

5–6 eggplants, sliced lengthways ⅓"-thick (skin on)

½ cup olive oil, divided

2 onions, diced

5 garlic cloves, minced

¼ teaspoon chile flakes

48 oz canned tomatoes - mix of purée and crushed or diced canned tomatoes

2 tablespoons finely chopped fresh oregano (or ½ teaspoon dried oregano)

2 tablespoons balsamic vinegar

1 teaspoon lemon juice

¾ teaspoon salt

Freshly ground black pepper, to taste

1½–2 cups grated cheddar, parmesan, or mix of cheeses

1 lb fresh mozzarella log, thinly sliced

2 cups basil leaves (loosely packed), stalks reserved

Preheat oven to 425°F. Arrange eggplant slices in a single layer on baking trays and brush generously with olive oil. Bake for 35–45 mins,  until eggplant is golden and tender, turning the eggplant halfway. Remove from oven and let cool. Reduce oven to 350°F.

Meanwhile, heat ¼ cup olive oil in a large saucepan over medium-high heat. Sauté onions with a pinch of salt for 5–8 minutes until softened and just starting to brown. Add in the garlic and chile flakes and cook for another minute, until fragrant. 

Add in the tomatoes and oregano and bring to a simmer. Simmer uncovered for about 30–40 minutes, stirring occasionally, until sauce is slightly thickened. Stir in balsamic, lemon juice, salt, and black pepper to taste.

Spread a thin layer of  tomato sauce in the bottom of a 9 x 13" baking dish. Lay one third of the eggplant slices to cover. Spread ⅓ of the remaining sauce over the eggplant. Sprinkle with ⅓ of the cheeses and ⅓ of the basil leaves. Repeat with another ⅓ each of eggplant, tomato sauce, basil, and cheese. For the top layer, repeat again with the remaining eggplant, tomato sauce, and cheeses, but reserve the remaining basil for garnish after baking. Bake for 25–30 minutes, until bubbling and golden. Remove from the oven and let rest for 5–10 minutes before slicing. Scatter with the remaining fresh basil leaves and serve!