Ingredients
2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
3 1/4 teaspoons salt
2 1lb cans crushed tomatoes
1 1/2 cups plus 3 tablespoons olive oil
6 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 teaspoon each of dried basil, oregano, parsley
4 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced
Preparation
Toss eggplant with 2 teaspoons salt in colander set over a bowl, then let drain 30 minutes. Quickly rinse salt off.
Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and dried spices. Sauté, stirring, until golden, about 30 seconds. Add crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
Put oven rack in middle position and preheat oven to 375°F.
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) sprinkle a thin layer of Parmigiano-Reggiano, one third of mozzarella, and one third basil leaves. Continue layering with remaining eggplant, sauce, basil leaves, Parmigiano-Reggiano, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
