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
- Preheat the oven to 200 ˚C.
- Sweat the onions in olive oil until golden, add the garlic and cook briefly.
- 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.
- 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.
- 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.
- Finale sprinkle with parmesan cheese.
- Bake in the preheated oven for 25-30 minutes until the surface is perfectly melted and browned.
- Drizzle with a little olive oil and serve fresh basil on top.
