Baked Eggplant with Tomato Sauce

Instructions

1. Step 1

   Heat the oven to 220°C. Arrange the eggplant on baking sheets, sprinkle it evenly with ⅝ tsp (4 gr) salt, and leave it for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 900.0 gr Eggplant, 4.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board, oven

2. Step 2

   Blot the eggplant dry with a clean towel and brush both sides with 2 tbsp (30 ml) olive oil. Roast until tender and lightly browned, turning the slices once halfway through.

   Timer: 25 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: baking sheet, oven, pastry brush

3. Step 3

   Heat 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add the onion and cook until softened and translucent.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saucepan, wooden spoon

4. Step 4

   Add the garlic and tomato paste. Stir until fragrant and the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: saucepan, wooden spoon

5. Step 5

   Stir in the tomatoes, oregano, black pepper, and salt. Simmer over low heat until the sauce thickens slightly.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 2.0 gr Salt, 800.0 gr Tomato

   Cookware: saucepan, wooden spoon

6. Step 6

   Reduce the oven to 200°C. Spread a thin layer of sauce in a 23 × 33 cm baking dish, then arrange the eggplant in overlapping layers, spooning sauce and scattering mozzarella and basil between the layers. Finish with sauce and Parmesan.

   Ingredients used: 15.0 gr Basil, 250.0 gr Mozzarella, 50.0 gr Parmesan Cheese

   Cookware: baking dish

7. Step 7

   Bake uncovered until the sauce bubbles and the cheese is melted and golden in spots.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven

8. Step 8

   Let the casserole rest before cutting and serving.

   Timer: 10 min (fixed)

   Cookware: baking dish