Baked eggplant

Ingredients for 1 servings:

• 1 tomato(s)
• 1 garlic clove(s), finely diced
• 1 tbsp basil, chopped
• salt and pepper
• 1 large eggplant(s)
• 1 tbsp olive oil
• 60 g mozzarella, sliced
• 1 tsp Parmesan, grated
• 2 tomatoes
• 1 onion(s)
• 1 dash of olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Quarter, deseed, and dice the tomato. Mix with the sauce, finely diced garlic, and basil, and season to taste. Cut the eggplant into thin slices. Fry in hot oil for about 5 minutes, turning occasionally, then season with salt and pepper. Place the slices in a small baking dish. Spread the tomato sauce, mozzarella, and Parmesan on top. Bake in the oven at 200°C for about 20 minutes. For the tomato sauce, clean and wash the tomatoes and cut into small cubes. Peel and finely dice the onion. Heat the olive oil and sauté the onion. Add the tomatoes, season with salt and pepper, and simmer over high heat for 3 minutes.