Eggplant casserole

Ingredients for 2 servings:

• 1 eggplant(s)
• 2 can/n tomatoes, peeled with juice
• 3 cloves garlic
• 1 tbsp tomato paste
• 1 ball of mozzarella
• 25 g Parmesan, sliced
• some basil, fresh
• some chili
• some salt
• some basil, dried
• e.g. olive oil

Instructions

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

delicious and vegetarian

Wash the eggplant and cut into 5 mm thick slices. Chop the garlic. Heat a little olive oil in a pan and fry the garlic. Add the tomato paste and fry briefly. Add the tomatoes, stir, and season with dried basil and a little chili. Let the tomatoes cook for a while (at least 20 minutes). In the meantime, fry the eggplant slices in olive oil, then place them on kitchen paper. Tear or slice the mozzarella. Season the tomatoes with salt. Spread a little of the tomato sauce in a baking dish. Then layer half the ingredients into each dish. Start with the eggplant, then the mozzarella, tomato sauce, Parmesan, and fresh basil. Repeat this process one more time. Then bake in the oven at 160 °C (top/bottom heat) for 30 minutes. Serve with rice or fresh flatbread.