One-Skillet Eggplant Bake | TASTE

Ingredients

• 3 to 4 tablespoons extra virgin olive oil, divided
• 1 very large or 2 medium eggplants (about 1½ pounds), cut into ¾-inch-thick slices
• Salt and pepper, to taste
• 2 garlic cloves, minced
• 1 pinch red pepper flakes
• 1 pinch granulated sugar
• 1 14-ounce can whole peeled tomatoes
• ½ c whole milk ricotta cheese
• 4 oz whole milk mozzarella, sliced or torn (fresh and low-moisture varieties will both work)
• ½ c (about 1 ounce) finely grated Parmesan cheese, preferably Parmigiano Reggiano
• Fresh basil, for garnishing (optional)
• Crusty bread, for serving