Baked Eggplant with Tomato Sauce and

Baked Eggplant with Tomato Sauce and Cheese

Ingredients:

• 2 large eggplants
• Salt (for salting the eggplant)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Prepare the Eggplant:
   • Slice the eggplants into 1/2-inch thick rounds.
   • Sprinkle salt on both sides of each slice and let them sit for about 30 minutes to draw out excess moisture and bitterness.
   • Rinse the eggplant slices and pat them dry with paper towels.
2. Cook the Tomato Sauce:
   • In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent.
   • Add minced garlic and cook for another minute.
   • Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for about 10 minutes, allowing the sauce to thicken slightly.
3. Bake the Eggplant:
   • Preheat your oven to 375°F (190°C).
   • Arrange the eggplant slices on a baking sheet. Brush each slice lightly with olive oil.
   • Bake for about 15 minutes until the eggplant is tender.
4. Assemble the Dish:
   • In a baking dish, spread a thin layer of tomato sauce at the bottom.
   • Layer the baked eggplant slices on top, followed by more sauce, mozzarella cheese, and Parmesan cheese.
   • Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
5. Bake the Dish:
   • Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown.
6. Serve:
   • Garnish with fresh parsley and serve hot as a main dish or side dish.

Enjoy this delicious baked eggplant dish, perfect for a cozy meal! Let me know if you need more variations or tips.