| 3 | eggplants |
| 1 | onion |
| 1 clove | garlic |
| basil | |
| rosemary | |
| dried thyme | |
| dried oregano | |
| 1 tbsp | tomato paste |
| 750 g | canned crushed tomatoes |
| 500 g | mozzarella cheese |
| 50 g | Parmesan cheese |
Chop onion & garlic and chop basil & rosemary.
Cut the eggplant into very thin slices and the mozzarella into thick slices.
Heat olive oil and fry onion and garlic for 1-2 minutes.
Add tomato paste and let it cook.
Add canned tomatoes and season well with salt, pepper, oregano, and thyme.
Fry eggplant slices in olive oil.
Preheat oven to 180°C.
Start the layering with the eggplants, then the mozzarella, the tomato sauce and continue as with a lasagne, on the last layer the parmesan.
Put the Parmigiana in the oven for 20 min.
Made with 
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