Oven Baked Eggplants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 eggplant (s)
- 200 g mozzarella
- Parmesan, freshly grated
- 1 can tomato (s), chopped
- 1 onion (s)
- 1 clove garlic
- olive oil
- salt and pepper
- 1 pinch (s) sugar
- some broth, granular
- lots basil, chopped
- breadcrumbs
Print Recipe
Pin Recipe Instructions
- Cut the eggplant into 1 cm thick slices. Bake in the preheated oven on a baking sheet lined with baking paper for 10 minutes at 200 ° C.
- Cook a tomato sauce from the tomatoes (chopped, not mashed), onion and garlic (without adding flour) and season with the spices as required.
- Brush the aubergines on both sides with olive oil. Line the bottom of a pan greased with olive oil, season with salt and pepper. Cover with mozzarella slices and sprinkle with parmesan. Spread half of the tomato sauce on top. Lay out a second layer in the same order. Finally sprinkle with parmesan and breadcrumbs and drizzle with olive oil.
- Bake in a hot oven at 200 ° C for approx. 35-40 minutes
- Rice goes well with it or can also be consumed alone without a side dish.
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