Eggplant Parmesan

Step 1/8

• 1 onion
• 1 clove garlic
• 1 tbsp rosemary
• 6 tbsp basil
• 2 tsp dried oregano
• 2 tsp dried thyme
• 3 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
• 1 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

• 750 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

• 500 g shredded 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.