- 1 large or 2 small eggplants, cut in 1/2 lengthwise (about 2 pounds)
- 2 tablespoons extra-virgin olive oil, plus more for the baking sheet
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes with basil
- 3 cups water
- 1/2 teaspoon kosher salt
- 3/4 cup Parmigiano Reggiano, grated
- Basil leaves, optional
Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté 5 minutes. Add garlic and cook for another minute. Scoop eggplant flesh from the skins; discard the skins. Chop flesh roughly and add to the pan along with tomatoes, 3 cups water and salt and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil, if desired.
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