1 large eggplant (or 4-5 small Italian eggplants, peeled, sliced, salted and left to drain for at least 1 hour
4 onions, sliced thin
3-4 tomatoes, sliced thin
a generous amount of fresh basil leaves
½ cup grated Parmigiano Reggiano
salt & pepper to taste
½ to ¾ cup extra-virgin olive oil
Preheat oven to 300 degrees F.
Take a large oval Pyrex or a gratin dish and start making layers of all the vegetables. Start with the sliced onions, then eggplant, tomatoes, sprinkle with salt and pepper, then add some basil leaves and Parmigiano. Repeat the layers till you’ve used all the vegetables. Pour the olive oil over the entire top of the casserole.
Bake, uncovered, for 3 hours.
All the vegetables are supposed to be meltingly soft and blend into each other.
(Based on a recipe by Rozanne Gold)