Baked Eggplant with Mozzarella and Parmesan

Main Dishes | Greek cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Baked eggplant with mozzarella and parmesan

Ingredients

Tomatoes - 5 pieces
Onion - 1 piece
Basil - to taste
Olive Oil - 2 tablespoons
Parmesan Cheese - 3.5 oz
Salt - to taste
Melted Cheese - 1.8 oz
Eggplants - 1 piece
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the eggplant into thin rounds. Sprinkle with salt. After 15 minutes, drain the released juice and pat dry with a paper towel. Sauté in 1 tablespoon of olive oil on both sides until golden brown.

Step 2

Prepare the tomato sauce. Finely chop the onion and sauté it in the remaining oil. Add the chopped tomatoes and reduce the heat. After about 5–10 minutes, add the finely chopped basil and simmer for another 10–15 minutes.

Step 3

Slice the mozzarella into thin slices or small cubes. Grate the parmesan cheese finely.

Step 4

Pour a little sauce into the bottom of a baking dish. Layer the eggplant on top of the sauce, then pour more sauce over it. Top with mozzarella and sprinkle with parmesan.