cutting board, knife, saucepan (large), frying pan, baking dish, oven
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Nutrition per serving
- ¼ onion
- ¼ clove garlic
- ¼ tbsp rosemary
- 1½ tbsp basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¾ eggplants
- cutting board
Finely dice onion and mince garlic. Roughly chop basil and rosemary. Measure out oregano and thyme. Slice eggplant lengthwise.
- olive oil
- ¼ tbsp tomato paste
- saucepan (large)
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.
- 187½ g canned crushed tomatoes
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.
- frying pan
In a frying pan, heat up some olive oil over medium heat. Sauté eggplant for approx. 2 – 3 min. per side. Set aside.
- 125 g mozzarella cheese
Cut mozzarella into slices approximately as thin as eggplant.
- baking dish
In a baking dish, create two separate layers of eggplant, mozzarella, and tomato sauce.
- 25 g grated Parmesan cheese
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!
Enjoy your meal!