Roasted eggplant in tomato and Serrano

DIRECTIONS

• Peel eggplant and slice to ⅓ inch thick rounds. Arrange in a colander and sprinkle each layer with kosher salt. Let the eggplant stand in the colander over a large bowl for half an hour and up to 2 hours, as the salt helps rid of the eggplant bitterness. Wash under running water and dry with paper towels.
• Oven to 450 degrees. Grease 2 sheet pans with oil spray. Arrange eggplant on baking sheet in one layer. Spray each slice with oil on both sides, making sure to coat the eggplant well with oil, so it doesn’t dry out in the oven. Put the two baking sheets in the oven and roast for 12 minutes, switching shelves after 6 minutes. Check the bottom of the eggplant, if it’s golden-brown, flip the eggplant slices and return for another 12 minutes, again switching shelves after 6 minutes. The eggplant is ready when both sides are golden-brown. Add a couple more minutes as needed if it’s not ready after the 24 minutes in the oven. And if it browns too quickly, reduce the temperature to 425 to prevent the eggplant from burning, which happens very quickly.
• While the eggplants are frying prepare the sauce. Heat olive oil in a large skillet over medium-high heat. When oil is very hot, add tomatoes and sprinkle minced garlic and ½ teaspoon salt on top. Do not mix in the first 5 minutes, but shake the skillet, to let tomato char at the bottom. After 5 minutes, mix tomato, cook for 1-2 more minutes, smashing the tomatoes with a wooden spoon, and remove from heat. Adjust salt to taste.
• When eggplant is ready, arrange it on a rimmed serving platter. Pour tomato sauce all over and sprinkle with sliced Serrano, if using. Serve warm or at room temperature.