Khorak-e Bademjan ba Mozzarella (خوراک بادمجان با موزارلا) — Persian-Style Eggplant with Mozzarella

• 900 gGlobe eggplants (about 2 large; cut lengthwise into 1.5 cm slices)
• 12 gSea salt (divided, plus extra to taste)
• 90 mlExtra virgin olive oil (divided)
• 200 gYellow onion (finely diced)
• 12 gGarlic (about 4 cloves; finely grated or minced)
• 180 gRed bell pepper (1 large; roasted, peeled, seeded, cut into 2 cm strips)
• 800 gCanned crushed tomatoes (1 large can)
• 120 mlWater (to loosen sauce as it simmers)
• 2 tspDried oregano
• 1 tspFreshly ground black pepper (plus extra to taste)
• 250 gFresh mozzarella cheese (patted dry; sliced into 6–8 mm rounds)

Instructions

1. 1

   Salt the eggplant for better texture: lay slices on a rack or tray and sprinkle evenly with 10 g of the salt. Let stand 30 minutes at room temperature to draw out moisture. Rinse quickly under cool water, then press firmly between towels until very dry; moisture left on the surface will cause splattering and weak browning.

2. 2

   Roast the red pepper for a smoky layer: set an oven rack 10–12 cm from the broiler and preheat broiler to high. Place whole pepper on a foil-lined tray and broil 10–14 minutes, turning every 3–4 minutes, until blistered and blackened. Cover in a bowl 10 minutes, then peel, seed, and cut into strips.

3. 3

   Pan-fry the eggplant in batches: heat 45 ml olive oil in a wide skillet over medium-high heat (about 190°C surface temperature). Fry slices 3–4 minutes per side until deeply golden and tender. Add 15 ml more oil as needed between batches; eggplant absorbs oil quickly. Transfer to a rack and lightly season with the remaining 2 g salt.

4. 4

   Build the tomato-herb sauce: in a sauté pan or the same skillet, warm 30 ml olive oil over medium heat. Add onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add garlic and cook 45–60 seconds until fragrant. Stir in crushed tomatoes, water, oregano, and black pepper; simmer uncovered 18–22 minutes, stirring occasionally, until thick and glossy.

5. 5

   Layer and simmer gently: spread one-third of the sauce in a 24–26 cm oven-safe skillet or baking dish. Arrange half the eggplant in a single layer, top with all roasted pepper strips, then spoon over another third of the sauce. Add remaining eggplant, then finish with the last sauce. Cover and simmer on low 12 minutes so flavors meld without scorching.

6. 6

   Melt the mozzarella and finish: preheat oven to 220°C. Uncover the dish, blot any visible surface oil with a paper towel if desired, then lay mozzarella slices evenly on top. Bake 8–10 minutes until melted and bubbling at the edges, then broil 60–90 seconds for light browning. Rest 10 minutes before slicing to keep layers intact.