Eggplant Parmesan

Step 1/6

• ¾ eggplants
• 112½ g mozzarella cheese
• ¼ onion
• ¼ clove garlic
• ¼ sprig rosemary
• salt

• cutting board
• knife
• colander

Cut the eggplants lengthwise into slices approx. 0.5 cm/2 in. thick, transfer to a colander, season with salt and set aside to release moisture. Cut the mozzarella into slices equal in thickness to the eggplant and set aside. Finely dice the onion and chop the garlic. Roughly chop the rosemary.

Step 2/6

• ¼ tbsp tomato paste
• olive oil (for frying)

• saucepan (large)
• cooking spoon

Heat some olive oil in a large pan. Add onions and garlic and fry over medium heat for approx. 5–7 min. until translucent. Add the tomato paste and fry for another approx. 1–2 min.

Step 3/6

• 200 g canned crushed tomatoes
• ¼ tsp dried oregano
• ¼ tsp dried thyme
• salt
• pepper

Add the canned tomatoes to the pan and bring to a boil. Add salt, pepper, oregano, thyme and rosemary to the tomato sauce. Let simmer for approx. 10–15 min.

Step 4/6

• olive oil (for frying)
• flour (for breading)

• frying pan (large)
• plate
• tongs
• paper towels

Meanwhile, add a generous amount of olive oil to a frying pan and heat over medium heat. Pat the aubergine slices dry, then dredge in flour, shake off any excess and fry for approx. 2–3 min. per side until golden brown. Leave to drain on paper towels and set aside.

Step 5/6

• 5 g Parmesan cheese

• baking dish
• grater

Preheat the oven to 180°C/350 °F. In a baking dish, build layers in the following order: Tomato sauce, eggplant, mozzarella and a little grated Parmesan on top. Repeat approx. 1–2 times, depending on the size of your baking dish.

Step 6/6

• 25 g Parmesan cheese
• basil (for garnish)

Finally, cover with freshly grated Parmesan cheese. Place in the preheated oven and bake for approx. 20–25 min. until golden brown. Garnish with fresh basil leaves and enjoy warm!

Enjoy your meal!