Grilled Eggplant with Crushed Tomatoes and Capers

1/4 C. olive oil, plus 2 Tbsp.
2 Eggplant
4 cloves garlic, peeled and minced
1 sweet onion, peeled and sliced thinly
2 (15oz) can of crushed tomatoes
3 Tbsp. capers
4 Tbsp. fresh basil, sliced thinly (chiffonade)
2 Tbsp. fresh oregano, chopped fine
2 Tbsp. Italian flat parsley, chopped fine
2 roasted red peppers, sliced
1 tsp red pepper flake
1/2 C. shredded mozzarella cheese
1/4 C. Grated fresh Parmesan cheese
Kosher salt and fresh cracked black pepper, to taste

Preheat oven to 400 degrees F.

Cut the stems off the eggplants and cut into 1" slices (skin on).  Lay on a sheet of paper towel and sprinkle a generous amount of salt on each slice.  Let stand for 15-20 minutes to draw out the liquid in the eggplant.  Using another sheet of paper towel brush salt and water off each slice.  This step with greatly reduce the bitterness in the eggplant. Place cleaned eggplant slices into a large mixing bowl.  Drizzle eggplant with 1/4 C. olive oil and add garlic, basil and oregano; coat well.

Heat a large skillet over high heat.  Sear eggplant on each side to a golden brown and reserve, once done, in a 9x13" baking dish.  To the hot skillet add remainder of the oil and heat until shimmering.  Cook onions to golden brown 5-6 minutes while stirring.  Add roasted peppers, red pepper flakes, capers, and crushed tomatoes.  Stir and add parsley.  Correct seasoning with salt and pepper.  Cook until hot 2-3 minutes.  Pour mixture on top of the eggplant.  

Sprinkle cheeses on top of eggplant and place baking dish in the oven for 45-55 minutes, until eggplant is soft and cheese is golden brown and bubbling.

Remove from oven and let rest for about 5 minutes.  Serve over pasta and Enjoy!