3 large eggplants

3 tablespoons extra virgin olive oil

1 teaspoon salt

1 onion, finely chopped

2 cloves of garlic, minced

1 (24-ounce) can whole tomatoes, crushed with juice

2 tablespoons tomato paste 

2 teaspoons oregano, dried

2–3 teaspoons balsamic vinegar

2 cups ricotta or cottage cheese

2 eggs

½ cup parsley, chopped

½ cup parmesan cheese, grated

 Preheat the oven to 425˚F. Line a large baking sheet with parchment. 

Partially peel the eggplants, leaving strips of peel in place for color and texture. Slice the eggplant into 1-inch rounds and arrange on the baking sheet. Brush the eggplant with olive oil (about 2 tablespoons) and sprinkle with salt (about ½ teaspoon).

Bake the eggplant for about 15 minutes, turning slices halfway through the baking time. They should be completely soft and lightly brown. 

 For the sauce: In a sauté pan over medium, heat 1 tablespoon olive oil, onion, garlic and ½ teaspoon of salt. Cook until tender but not brown.

Add whole tomatoes, tomato paste and oregano to the pan and continue simmering. Cook for about 15 minutes or just long enough to make the filling (instructions below).

If needed to balance flavor, add balsamic vinegar to the sauce.

For the filling: In a medium mixing bowl, stir together ricotta or cottage cheese, eggs, and chopped parsley.

To assemble the casserole, top half of the eggplant rounds with the tomato sauce and half with the ricotta cheese mixture. Stack rounds alternately in a large casserole dish, making multiple towers as best suits the dish. Sprinkle parmesan cheese over the top.

(At this point the casserole could be held refrigerated for up to 8 hours.)

 Bake at 375°F about 20 minutes until bubbly and cheese has browned. Serve with remaining tomato sauce.