INGREDIENTS
- Eggplant
- Canned & peeled tomatoes
- Cherry tomatoes
- Shallot
- Rosemary
- Oregano
- Mozzarella
- Basil
- Salt
- Pepper
- Olive oil
RECIPE
- Slice the eggplant length wise and lay all the slices out on a baking tray
- Sprinkle a generous amount of salt over the slices and let this sit for 10 min
- Cut up a shallot and let this cook in a pan with olive oil on medium heat. Add rosemary and oregano and cook until fragrant. Add the cherry tomatoes
- Pat the eggplant dry with a kitchen towel and drizzle a lot of olive oil on them. Let this cook for 20 min at 160°C
- Add canned tomatoes to your sauce. Season with salt and pepper and let it simmer until the water had reduced
- Take the eggplant out of the oven and start layering: eggplant, tomato sauce, parmesan cheese, eggplant, tomato sauce, basil, eggplant,... Add mozzarella as the final layer
- Cook this in the oven for 20 min at 180°C