Eggplant Bake

Ingredients

• 900 g Eggplant (3 Eggplants)
• Salt
• Pepper
• 75 g Parmesan
• 1 bunch Basil
• Olive oil (for the dish)
• 500 ml Tomato sauce
• 100 g Mozzarella

Instructions

1. 1.

   Wash eggplants, pat dry and slice into 1.5 cm thick slices. Lightly salt and let drain on kitchen paper for 10 minutes.

2. 2.

   Pat the eggplants dry and grill firmly on both sides in a heated grill pan. Remove, pepper and set aside.

3. 3.

   Grate Parmesan finely. Wash basil, shake dry and pluck the leaves.

4. 4.

   Lightly grease a baking dish with approx. 1 liter volume. Set aside some tomato sauce for the top layer. Pour a thin layer of tomato sauce into the dish and sprinkle with some cheese.

5. 5.

   Place a layer of eggplant slices on top and sprinkle with some basil. Fill the dish with ingredients in this order until they are used up.

6. 6.

   Distribute the reserved tomato sauce and Parmesan on top.

7. 7.

   Tear mozzarella into small pieces and distribute over the surface. Bake the eggplant bake in a preheated oven at 180 °C (Fan: 160 °C, Gas: Level 2-3) for approx. 30 minutes and serve immediately.