Silky Roasted Eggplant with Tomato and Feta

Ingredients

• 1/2 cup extra-virgin olive oil , divided
• \1 1/2 pound seggplant
• 2 teaspoon skosher salt
• 3/4 teaspoon pepper
• 1 onion , chopped fine
• 1 tablespoon tomato paste
• 2 garlic clove s , minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon sugar
• 8 ounce sfeta cheese , crumbled (2 cup s)
• 2 tablespoon souzo , grappa, brandy, or vodka (optional)
• Crusty bread

Instructions

1. Adjust oven racks to upper middle and lower middle positions. Heat oven to 450 degrees. Drizzle 2 tablespoons oil over 2 rimmed baking sheets (1 tablespoon per sheet), then use pastry brush to evenly coat the sheets.
2. Peel 2½ pounds eggplant and slice on bias into ½ inch thick planks. Arrange eggplant slices in even layer over sheets, then brush eggplant evenly with ¼ cup extra virgin olive oil. Sprinkle eggplant with 2 teaspoons kosher salt and ¾ teaspoon pepper.
3. Bake until slices are golden brown on bottom and tender throughout, about 30 minutes, switching and rotating sheets halfway through baking.
4. Meanwhile, heat remaining 2 tablespoons extra virgin olive oil in 12 inch skillet over medium heat until shimmering. Add 1 finely chopped onion and cook until softened and beginning to caramelize at edges, 4 to 6 minutes, stirring occasionally.
5. Stir in 1 tablespoon tomato paste, 2 minced garlic cloves, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes and cook, stirring occasionally, until fragrant, about 2 minutes.
6. Stir in ½ cup dry white wine, scraping up any browned bits, and cook until mostly evaporated, about 1 minute.
7. Stir in 1 (28 ounce) can crushed tomatoes and ½ teaspoon sugar, increase heat to high, and bring to simmer. Reduce heat to medium low and simmer until slightly thickened, about 5 minutes.
8. Remove from heat and season with salt and pepper to taste. Set aside about two thirds of sauce and spread remaining sauce in even layer in skillet.
9. Remove sheets from oven and reduce oven temperature to 375 degrees. Let eggplant cool for 5 minutes. Using thin metal spatula, flip each slice and let cool completely on sheets.
10. Arrange one third of cooled eggplant slices in skillet in single layer, spooning some tomato sauce in skillet over eggplant and spreading to cover. Using remaining eggplant slices and reserved sauce, repeat layering 2 more times to make 3 layers. Sprinkle 8 ounces feta evenly over top layer.
11. Transfer skillet to upper rack in oven and bake until sauce is bubbling in center, feta is well browned on top, and tomato sauce is caramelizing at edges of skillet, 35 to 40 minutes. If not flambéing, serve immediately with crusty bread.
12. If flambéing, transfer skillet to wire rack and drizzle 2 tablespoons ouzo over top. Wave lit match over skillet until ouzo ignites. When flames subside (15 to 30 seconds), serve immediately with crusty bread.