Eggplant Parmesan

Nutrition per serving

• 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!