3 medium-large eggplants, cut crosswise into ½-inch slices
olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1-½ teaspoons dried oregano
128-ounce can no-salt crushed tomatoes
1 tablespoon red wine vinegar
½ cup (packed) chopped, fresh basil leaves
1/4 cup (packed) chopped, fresh thyme leaves
salt and freshly ground black pepper
3/4 cup freshly grated Pecorino Romano, or as needed
Preheat oven to 450 degrees.
Step 1
Put parchment paper or aluminum foil on two or more baking sheets. Spread olive oil over them with a brush. Place the eggplant on top, then brush the top sides of the eggplant with olive oil. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
Step 2
Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add crushed tomatoes. Cover, reduce heat to low, and simmer 15 to 20 minutes.
Step 3
Add vinegar, basil, thyme, and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of cheese, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of cheese.
Step 4
Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
The eggplant and sauce can be prepared and the dish assembled ahead of time; cover and refrigerate it for up to 2 days and bring it to room temperature before baking.