Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Slice the eggplants, salt both sides and leave 20 minutes. Blot dry.
- Fry the eggplant slices in olive oil until browned. Drain on paper.
- Simmer canned peeled tomatoes with a garlic clove and basil until saucy. Season with salt.
- Heat the oven to 200 C. Layer eggplant, tomato sauce, mozzarella and parmesan in a baking dish.
- Bake 25 to 30 minutes until bubbling. Rest 10 minutes, then finish with more basil.
Shopping tip
Salt the eggplant slices 20 minutes so they fry instead of soaking oil. Low-moisture mozzarella browns better than very wet balls.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.