Ingredients ( 2 – 4 servings):

  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp olive oil
  • 800 g chunky tomatoes, can
  • 1 tsp sugar
  • 1 tsp oregano
  • 1 tsp tarragon
  • 2 bay leaves
  • 2 eggplants
  • 1 handful of basil leaves, pluck into large pieces
  • 200 g Mozzarella, pluck into large pieces
  • 30 g parmesan cheese, grated
  • salt, pepper
  • olive oil
  1. Preheat the oven to 200 ˚C.
  2. Sweat the onions in olive oil until golden, add the garlic and cook briefly.
  3. Then add tomatoes, sugar, oregano, tarragon and bay leaves. Season with salt and pepper and let the tomato sauce simmer gently for 20 minutes, then season to taste.
  4. Meanwhile, cut the eggplants into 1 cm thick slices and sprinkle with salt on both sides. After 5 minutes dab the eggplant slices with a kitchen towel.
  5. Now the eggplant is layered, either in a baking dish or on a baking sheet lined with baking paper. Layer one after the other tomato sauce, eggplant, mozzarella with a little basil until all the ingredients are used up. It starts with the tomato sauce and ends with mozzarella.
  6. Finale sprinkle with parmesan cheese.
  7. Bake in the preheated oven for 25-30 minutes until the surface is perfectly melted and browned.
  8. Drizzle with a little olive oil and serve fresh basil on top.