Roasted Eggplant alla Norma

Serves 4

Eggplant, usually the supporting ingredient in the famed Sicilian pasta dish, pasta alla Norma, is the main character here. While you slow-roast the eggplant until it’s golden brown and custardy, make a quick, garlicky sauce with fresh tomatoes that becomes a base and sauce to spoon over the dish. Cheese and herbs are not really optional here: Don’t skip them.

3 medium globe or Italian eggplants (about 2½ to 3 pounds), sliced in half lengthwise

¾ cup olive oil, plus more for serving Kosher salt and freshly ground black pepper tablespoon finely grated or finely chopped garlic

¾ pound tomatoes, chopped

¾ pound cherry or Sungold tomatoes ½ teaspoon crushed chile flakes 1 tablespoon chopped fresh oregano Flake salt

4 ounces ricotta salata or pecorino romano, for serving

Fresh basil leaves, torn smaller, for

serving

Fresh parsley leaves, torn smaller, for

serving

4 slices of bread, cut 1-inch thick and

toasted, for serving

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.

Use a knife to make 3- to 4 ½-inch slits into the cut side of each eggplant half — try long diagonal slits, X’s, smiley faces or whatever pattern you like. Place the eggplant cut-side up on the prepared sheet pan and drizzle with ½ cup of the olive oil, season with salt and pepper, then turn the eggplants over so they are cut-side down.

Place the sheet pan in the oven and roast until the eggplants are golden brown on the bottom, and the flesh seems very soft when poked with your finger or a spoon, about 35-40 minutes.

While the eggplant is roasting, add the remaining ¼ cup olive oil and garlic in a large skillet over medium heat. Let the garlic sizzle for a couple minutes (but don’t let it brown), stirring with a spoon, and then add the tomatoes, chile flakes and oregano. Stir again and cook, stirring every minute or so until the chopped tomatoes sauce out and dissolve and the cherry tomatoes are super juicy and bursting, with some still intact, about 12-15 minutes.

To serve, spoon the sauce on serving plates, place the eggplant on top, spoon more sauce over the eggplant, then season with flake salt, shave or crumble the ricotta salata over the top and garnish with the basil and parsley; drizzle with more oil. Have the toasted bread nearby for soaking up the sauce.