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Eggplant Parmesan

Servings: 8

  • 3 eggplants 
  • 1 onion (white) 
  • 1 clove garlic 
  • 1 tbsp rosemary 
  • 6 tbsp basil 
  • 2 tsp oregano (dried) 
  • 2 tsp thyme (dried) 
  • 1 tbsp tomato paste 
  • 750 g canned tomatoes (diced) 
  • 500 g mozzarella 
  • 100 g Parmesan (grated) 
  • olive oil

Utensils: cutting board, knife, large saucepan, frying pan, baking dish, oven

Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.

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.

Add tomatoes to saucepan and bring to a simmer.

Add salt, pepper, oregano, thyme, and rosemary to tomato sauce. Allow to simmer for approx. 10 – 15 min.

In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.

Cut mozzarella into slices approximately as thin as eggplant.

In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.

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!

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