Roasted Eggplant Parmesan

Ingredients

• 1 large eggplant (about 500 grams/1 pound)
• 2 teaspoons kosher salt, plus more for seasoning
• One 27-ounce can diced tomatoes (796 milliliters)
• 2 tablespoons unsalted butter (28 grams)
• 1 small yellow onion, peeled and halved
• 1 small rind of Parmigiano-Reggiano cheese, optional
• 2 to 3 sprigs basil
• 2 tablespoons olive oil (30 milliliters)
• Freshly ground black pepper
• 1/2 cup finely grated Parmigiano-Reggiano cheese (50 grams)
• One 4-ounce ball fresh mozzarella (about 125 grams)

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