Baked Eggplant with Tomato and Mozzarella

Instructions

1. Step 1

   Heat the oven to 220°C. Arrange the eggplant slices in a single layer on a baking sheet.

   Ingredients used: 1000.0 gr Eggplant

   Cookware: baking sheet, cutting board, knife, oven

2. Step 2

   Brush the eggplant with 2 tbsp (30 ml) olive oil, then season with ⅝ tsp (4 gr) salt and ½ tsp (1 gr) black pepper.

   Ingredients used: 1.0 gr Black Pepper, 30.0 ml Olive Oil, 4.0 gr Salt

   Cookware: baking sheet, pastry brush

3. Step 3

   Roast the eggplant at 220°C until tender and lightly browned, turning the slices halfway through.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Meanwhile, heat the remaining 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add the garlic and cook briefly until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 15.0 ml Olive Oil

   Cookware: saucepan, wooden spoon

5. Step 5

   Stir in the tomato, oregano, basil, remaining salt, and remaining ½ tsp (1 gr) black pepper. Simmer over low heat until slightly thickened.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 800 gr Canned Crushed Tomato, 2.0 gr Dried Oregano, 10.0 gr Fresh Basil, 2.0 gr Salt

   Cookware: saucepan, wooden spoon

6. Step 6

   Spread a thin layer of tomato sauce in the baking dish. Layer in the roasted eggplant, mozzarella, remaining sauce, and Parmesan.

   Ingredients used: 300.0 gr Mozzarella, 50.0 gr Parmesan Cheese

   Cookware: baking dish, baking sheet

7. Step 7

   Bake at 200°C until the sauce bubbles and the cheese is melted with golden spots.

   Timer: 20 min (fixed)

   Cookware: baking dish, oven

8. Step 8

   Let the baked eggplant rest before cutting and serving.

   Timer: 10 min (fixed)

   Cookware: baking dish