Ingredients

• Eggplant Base:

• 2 large eggplants

• Coarse salt (for purging bitter liquids)

• Oil for frying

• Rich Tomato Sauce:

• 1 can whole peeled tomatoes in juice

• 2 fresh ripe tomatoes (squeezed of seeds/liquids and chopped)

• 1 large onion, chopped

• 3 garlic cloves, chopped

• Handful of fresh cilantro, chopped

• Salt and black pepper to taste

• 1 tsp smoked paprika

• Pinch of ground cumin

• Cheese Layers:

• Crumbled feta cheese

• Grated Parmesan cheese

• Grated yellow cheese / mozzarella

• Thinly sliced fresh tomato

Method

1. 01

   Prepare & Fry Eggplants: Slice eggplants into 1 cm thick rounds. Generously sprinkle with coarse salt and set in a colander for 20 minutes to drain excess water. Rinse, dry thoroughly with paper towels, and fry in hot oil until golden brown on both sides. Drain
   on paper towels.

2. 02

   Make Tomato Sauce: Sauté chopped onion in a pan until translucent and lightly golden. Add garlic and cook for 30 seconds. Hand-crush the canned tomatoes and add along withsqueezed fresh tomatoes, smoked paprika, cumin, salt, black pepper, and cilantro. Simmer over low heat for 15 minutes until thick and rich.

3. 03

   Assemble Individual Stacks: Preheat oven to 160°C (320°F). In small baking dishes or individual metal rings, assemble layers: 1st layer fried eggplant round, tomato sauce, feta, parmesan, and shredded yellow cheese; 2nd layer eggplant, sauce, thin tomato slice, and cheeses; 3rd layer eggplant, sauce, and cheeses.

4. 04

   Bake & Serve: Pour a bit of tomato sauce around the stacks in the baking pan. Bake for 35 minutes until cheeses melt and the stacks stabilize. Plate by spooning tomato sauce onto a serving plate, placing the eggplant stack on top, and serving hot.