Baked eggplants

Ingredients for 2 servings:

• 2 eggplant(s)
• 200g mozzarella
• Parmesan, freshly grated
• 1 can of tomatoes, chopped
• 1 onion(s)
• 1 garlic clove(s)
• e.g. olive oil
• e.g. salt and pepper
• 1 pinch(s) of sugar
• some broth, granulated
• lots of basil, chopped
• e.g. breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Tastes good warm or cold

Cut the eggplants into 1 cm thick slices. Bake in a preheated oven on a baking sheet lined with baking paper for 10 minutes at 200°C. Cook a tomato sauce (without adding flour) from the tomatoes (chopped, not pureed), onion, and garlic and season with spices as desired. Brush the eggplants on both sides with olive oil. Line the bottom of a greased baking dish with the mixture, season with salt and pepper. Top with mozzarella slices and sprinkle with Parmesan cheese. Spread half of the tomato sauce on top. Arrange a second layer in the same order. Finally, sprinkle with Parmesan cheese and breadcrumbs and drizzle with olive oil. Bake in a hot oven at 200°C for approx. 35-40 minutes. Serve with rice or eaten on its own.