Ingredients
- 1 kg (2 lb) eggplant, cut lengthwise into 5 mm (1/4 in.) slices
- Coarse salt
- 1 L (4 cups) tomato sauce store-bought or homemade (see "Quick tomato sauce" recipe below)
- 45 ml (3 tbsp) tomato paste
- Oil
- Flour
- Ground black pepper
- 250 ml (1 cup) Parmesan cheese, grated
- 300 g (10 oz) mozzarella cheese, thinly sliced
Quick tomato sauce:
- 45 ml (3 tbsp) oil
- 1 medium onion, coarsely chopped
- 2 to 3 garlic cloves, finely chopped
- 2 cans, 796 ml (28 oz) diced tomatoes
- 1 can, 156 ml (5 oz) tomato paste
- Salt and ground black pepper
- 45 to 60 ml (3 to 4 tbsp) fresh basil, chopped
Preparation
- Preheat the oven to 200°C (400°F).
- Generously sprinkle the eggplant rounds with coarse salt.
- Let sit for 20 minutes to allow excess liquid to drain.
- Heat the tomato sauce, then add the tomato paste and simmer for 20 minutes.
- Rinse the eggplant rounds well and pat dry with paper towels.
- Heat oil in a large skillet. Flour and lightly season the eggplant rounds with pepper.
- Cook on both sides until they turn light brown. Remove from skillet and reserve.
- Coat the bottom of a 5 cm (2 in.) deep oven-safe dish with a bit of tomato sauce, then cover with the eggplant rounds.
- Coat with more tomato sauce, sprinkle with the Parmesan and top with the mozzarella.
- Repeat and finish with tomato sauce, Parmesan and mozzarella.
- Bake in the oven for 20 to 25 minutes.
- The top should turn golden brown.
Quick tomato sauce:
- Heat the oil over medium heat in a saucepan.
- Sweat the onion for a few minutes (without colouring).
- Add the garlic.
- Stir.
- Add the tomatoes and tomato paste.
- Bring to a boil.
- Season with salt and pepper.
- Lower the heat.
- Cook for 20 minutes.
- Stir in the basil just before adding the sauce to your recipe.
- Serve.
Note:
Making a homemade sauce is as easy as pie, and our quick recipe can be used... in all kinds of dishes!