Vegetables Eggplant Grilled Eggplant with Summer Marinara 5.0 (1) 3 Reviews A mix of canned whole peeled tomatoes and tomato puree creates the perfect silky, but still chunky, texture in the sauce. Pomodori pellati tomatoes are hand-peeled, seeded, and processed with salt and basil at peak season, capturing their ripe, sweetly acidic flavor. By Lucia LoPresti Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Chelsea Kyle Active Time: 2 hrs 45 mins Total Time: 5 hrs Yield: 6 to 8 Ingredients 1 cup plus 1 tablespoon extra-virgin olive oil (such as Filippo Berio Extra-Virgin), divided 1 small yellow onion (about 8 ounces), chopped (about 1 1/4 cups) 1 tablespoon plus 1 1/4 teaspoons kosher salt, divided 1 (28-ounce) can pomodori pelati (whole peeled tomatoes), preferably San Marzano (such as Cento), undrained 1 (24-ounce) jar passata di pomodoro (tomato puree) (such as Organico Bello) (see Note) 3 1/2 pounds eggplant (about 3 medium eggplants), peeled and cut lengthwise into 1/2-inch-thick planks 1/2 cup torn fresh basil, divided, plus whole leaves, for garnish 4 ounces low-moisture mozzarella cheese, shredded (about 1 cup), divided 1 ounce Parmigiano-Reggiano cheese, grated with a Microplane (about 2/3 cup), divided Directions Heat 1 cup oil in a large saucepan over medium-high. Add onion and 1/2 teaspoon salt. Cook, stirring often, until onions are softened and just beginning to brown, 6 to 8 minutes. Add pomodori pelati and passata di pomodoro. Using a heatproof spatula or wooden spoon, press to flatten tomatoes, breaking into large chunks. Bring to a boil over medium-high. Reduce heat to medium-low, cover, and cook, stirring every 10 to 15 minutes to ensure sauce is not sticking, until flavors meld, about 1 hour. Uncover tomato sauce. Cook over medium-low, stirring occasionally, until sauce tightens up and reduces to about 5 1/2 cups. (Oil will rise to the top and shimmer on the surface.) Remove from heat, and let cool at room temperature 1 hour. Add 1 tablespoon salt; stir to incorporate salt and oil, creating a thick, glossy sauce. (The bottom of your serving bowls will have a thin layer of red oil that’s perfect for soaking up with bread.) Set sauce aside. Preheat oven to 400°F. Heat a large grill pan over medium-high. Brush pan with remaining 1 tablespoon oil to prevent sticking. Grill eggplant planks in batches, turning often, until tender and grill marks appear, 8 to 12 minutes. Spread 1 cup tomato sauce in bottom of a 12-inch stainless steel skillet. Top with a single layer of eggplant (about 6 pieces); sprinkle with 1/4 teaspoon salt, 2 tablespoons torn basil, and half of the mozzarella. Spoon 1 cup sauce over top, and sprinkle with 1/4 ounce Parmigiano-Reggiano. Repeat layers once, beginning with eggplant and ending with Parmigiano-Reggiano. Top with remaining eggplant slices, remaining 1/4 teaspoon salt, and 2 tablespoons basil. Spread remaining sauce over top, completely covering eggplant. Sprinkle with remaining 2 tablespoons basil and 1/4 ounce Parmigiano-Reggiano. Cover skillet tightly with aluminum foil, and place on a rimmed baking sheet. Place skillet on baking sheet in preheated oven, and bake until edges are bubbling (lifting up foil to check), about 1 hour. Uncover and bake until sauce tightens up but doesn’t dry out, about 30 minutes. Sprinkle with remaining 1/4 ounce Parmigiano-Reggiano, and bake until melted, about 3 minutes. Let cool at least 20 minutes before serving. Garnish with whole basil leaves. Make Ahead Prepared sauce may be covered and chilled up to 4 days. Notes Get LoPresti’s tomato passata recipe here. Suggested Pairing Substantial Southern Italian red. Rate it Print