Simplest Eggplant Romano - Mediterranean Style

Ingredients for the sauce:

• 3 garlic cloves, minced
• Sea salt
• 1/4 tsp red pepper flakes
• 2 lb Cherry tomatoes
• Extra virgin olive oil
• 1/4 cup chopped fresh basil

Ingredients for the eggplant stacks:

• 3 10-16 oz eggplants (may not need third one)
• 1 cup extra virgin olive oil, for frying
• 4 oz pecorino romano, grated

Cooking Instructions

For the sauce:

1. Coat Extra Virgin Olive Oil in medium saucepan over medium-low heat. Add garlic and red pepper flakes for about 3 minutes.  
2. Slice Cherry tomatoes in half and stir into sauce pan; increase heat to medium-high; and bring to simmer.
3. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes. Off heat, stir in basil and oil. Season with salt and pepper to taste. Set aside. (Sauce can be refrigerated for up to 48 hours.)

For the eggplant:

1. Cut stem end off eggplants and discard. Cut ¼-inch-thick slice from 1 long side of each eggplant and discard. Using mandoline or slicing knife and starting on cut side, slice eggplants lengthwise ¼ inch thick until you have 20 slices total (you may not need all 3 eggplants).
2. Heat Extra Virgin Olive Oil in 12-inch skillet over medium heat to 350 degrees (to take temperature, tilt skillet so oil pools on 1 side). Working with 3 or 4 slices at a time (depending on size of eggplant), place eggplant slices into heated oil. Transfer to prepared sheet.  Once transferred add salt to each slice. 
3. Adjust oven rack 6 inches from broiler element and heat oven to 375 degrees. Spread 1 cup sauce in bottom of broiler-safe 13 by 9-inch baking dish. Starting with largest slices of eggplant, place 4 eggplant slices side by side over sauce in dish. Spread ½ cup sauce over eggplant, then sprinkle ½ cup Pecorino over top. Repeat layering 3 times to make 4 stacks of 4 slices. Place remaining eggplant slices on top. Spread remaining sauce over top layer of eggplant and top with pecorino Romano cheese.
4. Bake until bubbling around edges and center of casserole is hot, about 30 minutes. Let cool for 20 minutes. Serve.