Eggplant Parmesan

Step 1/ 8

• ¼ onion
• ¼ clove garlic
• ¼ tbsp rosemary
• 1½ tbsp basil
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¾ eggplants

• cutting board
• knife

Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.

Step 2/ 8

• olive oil
• ¼ tbsp tomato paste

• saucepan (large)

In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent. Add tomato paste and continue to sauté for an additional 1 – 2 min.

Step 3/ 8

• 187½ g canned crushed tomatoes

Add tomatoes to saucepan and bring to a simmer.

Step 4/ 8

• salt
• pepper

Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.

Step 5/ 8

• frying pan

In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.

Step 6/ 8

• 125 g mozzarella cheese

Cut mozzarella into slices approximately as thin as eggplant.

Step 7/ 8

• baking dish

In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.

Step 8/ 8

• 25 g grated Parmesan cheese

• oven

Preheat oven to 180°C (350°F). Top off dish with basil and Parmesan. Transfer to oven and bake for approx. 20 – 25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!

Enjoy your meal!