Ingredients:

3 eggplants

Salt

Cold water

1 onion

Olive oil

Chili (optional, for spice)

900 ml tomato puree

Dried oregano

2 cloves of garlic, minced

100 g Parmesan cheese, grated

200 g cheese (like mozzarella or provolone), shredded

Instructions:

Preheat your oven to 375°F (190°C).

Slice the eggplants into 1/4-inch rounds.

Place them in a large bowl of cold water with a generous amount of salt. Let them soak for about 15 minutes to remove bitterness.

Meanwhile, chop the onion and sauté it in a pan with a drizzle of olive oil until translucent.

Add minced garlic and chili (if using) for extra flavor and heat.

Pour in the tomato puree and sprinkle with dried oregano.

Let the sauce simmer for about 10-15 minutes to develop flavors.

Drain the eggplant slices and pat them dry with paper towels.

In a baking dish, spread a layer of the tomato sauce mixture.

Arrange a layer of eggplant slices on top of the sauce.

Sprinkle grated Parmesan cheese over the eggplant.

Repeat the layers: sauce, eggplant, Parmesan cheese, until you use up all the ingredients, finishing with a layer of sauce on top.

Cover the dish with foil and bake in the preheated oven for about 35-40 minutes, or until the eggplant is tender and the sauce is bubbling.

Remove the foil, sprinkle shredded cheese evenly over the top, and return to the oven for an additional 10 minutes, or until the cheese is melted and golden.

Let it cool slightly before serving.