Description

Ingredients

• 🍆 2 medium eggplants (about 600 g / 1.3 lb), sliced 1 cm thick Original: 🍆 2 medium eggplants (about 600 g / 1.3 lb), sliced 1 cm thick
• 🧂 Salt Original: 🧂 Salt
• 🍅 400 g (14 oz) marinara sauce (homemade or store-bought) Original: 🍅 400 g (14 oz) marinara sauce (homemade or store-bought)
• 🧀 200 g (7 oz) shredded mozzarella dairy Original: 🧀 200 g (7 oz) shredded mozzarella
• 🧀 50 g (1/2 cup) grated Parmesan cheese dairy Original: 🧀 50 g (1/2 cup) grated Parmesan cheese
• 🫒 3 tbsp olive oil Original: 🫒 3 tbsp olive oil
• 🌿 Fresh basil for garnish

Preparation

• Preheat oven to 200°C (400°F).
• Lay 🍆 eggplant slices on a baking sheet. Salt both sides and let sit 15 min. Pat dry.
• Brush both sides with 🫒 oil and bake for 20 min, flipping once.
• In a baking dish, spread a thin layer of 🍅 sauce.
• Layer eggplant, more sauce, 🧀 mozzarella and Parmesan. Repeat layers.
• Bake for 25–30 min until bubbly and golden.
• Let rest 10 minutes. Top with 🌿 basil before serving.

Total Time

Nutritional Value

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