Delicious recipe that is perfect for any dinner, especially if you want to impress guests.
- 2 chopped onions
- 800 gr jarred tomatoes 1,6 pounds
- 1-2 cubes brown sugar
- pepper & salt -
- 2 tbsp olive oil for tomato sauce -
- 1 bundle of fresh basil
- 1 eggplant sliced to 1cm/0.40 inch
- olive oil drizzle for eggplants -
- 2 slices of mozzarella or handful of shredded
Preheat the oven (200°C = 392 F). Prepare fresh tomato sauce (or buy ready made one). I prefer to make it homemade.
Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, stir to coat until it is medium brown and softened. Then add the tomatoes, season it with salt, pepper and sugar (add some fresh basil) Bring to a low simmer, reduce the heat to low and cook until the sauce is thickened, for about 15-30 minutes.
Wash the eggplant, slice them up into 1cm/0.40 inch thick slices. Some fry them in olive oil and I do the healthier way. I drizzle it with some olive oil on both sides and bake (200 °C = 392 F)them until they are soft for about 15-20 minutes. Because when you fry eggplants, it soaks up with a lot of oil which is not healthy.
Take a oven-proof dish and spread a couple of tablespoons of tomato sauce over it. Now overlap the eggplant slices, cover them with parmesan, some basil leaves and some of the mozzarella. Repeat this process with another layer. In the end, cover it with the remaining tomato sauce, parmesan, mozzarella and basil. If you make it for more than two persons, you can use 2 eggplants and that could be around 3-4 layers, and it
depends of the dish you have. I had whatever I had in my fridge and this portion is enough for 2 persons.
Bake it in oven for about an hour(200°C = 392 F). First 30 minutes covered, then bake uncovered for the next 30 minutes until it is browned and savory.
For guests, you also can serve it with mini cocottes (See picture). I made one cocotte for my 10 month old daughter without salt, and she LOVED it!