John Myers
Ingredients for 2 servings:
- 2 eggplant(s)
- 400 ml Bolognese sauce
- 200g mozzarella
- olive oil
- Salt
- pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Wash the eggplants, remove the stems, and cut them lengthwise into approximately 5 mm thick slices. Heat olive oil in a pan and lightly brown the eggplant slices on both sides. Brush a baking dish with olive oil, layer the browned eggplant slices in it, and season lightly with salt and pepper. Pour the Bolognese sauce over the eggplants. Slice the mozzarella and place on top. Bake in a preheated oven at approximately 200 degrees Celsius on the middle rack until the mozzarella begins to brown. Serve with a green salad and fresh white bread. I usually serve these eggplants with Bolognese sauce, but you can also use other leftover pasta sauces—or ready-made sauces—to suit your taste. The sky’s the limit.
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