- 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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