|2 tsp||oregano (dried)|
|2 tsp||thyme (dried)|
|1 tbsp||tomato paste|
|750 g||canned tomatoes (diced)|
|100 g||Parmesan (grated)|
Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.
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.
Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.
In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.
Cut mozzarella into slices approximately as thin as eggplant.
In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.