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1
Roast the eggplant.
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2
Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion.
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3
Cook, stirring, until tender, about 5 to 8 minutes, and add the garlic.
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4
Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar, and basil sprigs.
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5
Turn the heat up to medium-high and when the tomatoes are bubbling, stir well and turn the heat back to medium.
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6
Cook, stirring often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes.
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7
Remove the basil sprigs, wiping any sauce that adheres to them back into the sauce.
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8
Put the sauce through the fine blade of a food mill if you have not peeled the tomatoes.
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9
Otherwise pulse in a food processor fitted with the steel blade until coarsely pureed.
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10
Taste and adjust seasoning.
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11
Preheat the oven to 400 degrees F. Set aside 1/4 cup of the Parmesan and mix with the breadcrumbs.
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12
Oil a 2-quart gratin or baking dish with olive oil.
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13
Spread 1/2 cup tomato sauce over the bottom of the dish.
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14
Slice the roasted eggplant about 1/4 inch thick and set an even layer of the slices over the tomato sauce.
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15
Season with salt and pepper.
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16
Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan.
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17
Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan/breadcrumb mixture you set aside.
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18
Drizzle 1 tablespoon olive oil over the top.
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19
Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges.
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20
Remove from the heat and allow to sit for at least 10 minutes before serving.
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21
Serve hot, warm, or room temperature.
