Eggplant gratin

Ingredients for 2 servings:

• olive oil
• 2 m.-sized onion(s)
• 2 cloves garlic, finely chopped
• 2 eggplant(s)
• some stalks of parsley, flat, freshly chopped
• some thyme, dried
• 400 g tomatoes, chopped, from the can
• 2 tomatoes
• 1 mozzarella
• Parmesan, freshly grated
• oregano
• salt and pepper
• Paprika powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 day 16 hours; Total time approx. 1 day 17 hours

vegetarian and no-carb

Cut the eggplant into slices approximately 1 cm thick. Brush both sides with olive oil. Place on a baking sheet lined with baking paper and place in the oven at 200 degrees top/bottom heat for 10 minutes. This saves you the hassle of frying and the eggplant will be less oily. Sauté the onion in a little oil in a pan until translucent. Then add the garlic and remove from the pan after a few minutes. Transfer to a plate. Dice the fresh tomatoes and fry in the same pan. Add the chopped tomatoes and the remaining spices, except for the thyme. Let it simmer for about 10-15 minutes. Meanwhile, alternate layers of eggplant and the onion-garlic mixture in a baking dish. Save one layer of eggplant for last. Finely chop the mozzarella and spread it on top. Now carefully spread the tomato sauce on top. Then the thyme. Then the last layer of eggplant and spread the freshly grated Parmesan cheese on top. Now bake in the oven at 200 degrees for 30 minutes. Tip: Layer the eggplants starting with the largest slices and placing the smallest ones on top.