Spicy Eggplant Gratin
Ingredients
- 3 pounds eggplant, cut into 1-inch pieces
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- Kosher salt
- Black pepper
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, chopped
- 1 teaspoon crushed red pepper
- 30 basil leaves
- Two 28-ounce cans whole peeled tomatoes, crushed
- 6 ounces smoked scamorza or mozzarella cheese, cubed (1 1/2 cups)
- 3 ounces Parmigiano-Reggiano, finely grated (1 cup)
- Crusty bread, for serving
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