1-First Step: Prep the Eggplant Preheat your oven to 400°F (200°C) as per the classic approach. Slice the 2 pounds of small, firm eggplants into 3/8 to 1/2-inch pieces and lightly salt them to remove excess moisture. This step, which takes about 20 minutes, helps achieve that ideal tender texture.

2-Second and Third Steps: Cook the Components Heat about 1/8 inch of olive oil in a large skillet over medium heat to fry the eggplant slices in batches until they’re tender and browned. After draining them on paper towels, use the remaining oil to cook the 1 medium chopped onion until soft, then add the 2 pounds of fresh plum tomatoes or the canned version, along with salt and pepper, and simmer for 10 to 15 minutes until it turns saucy.

3-Fourth and Fifth Steps: Assemble and Bake In a gratin dish, layer the fried eggplant, tomato sauce, and grated Parmesan cheese two or three times for that signature build. Pop it in the preheated oven and bake for about 15 minutes until the cheese bubbles and melts. To wrap up, let it cool a bit and garnish with chopped parsley if you like.