Quick eggplant parmigiana

Ingredients for 2 servings:

• 2 eggplant(s)
• 350 ml tomato sauce all’arrabbiata
• 4 handfuls of mozzarella
• 4 handfuls of Parmesan, grated
• some salt
• e.g. olive oil

Instructions

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

perfect for using up leftovers

Cut the eggplants into 5 slices each and place them on a baking sheet lined with baking paper. Sprinkle the slices with salt and let them rest for 10 minutes. Meanwhile, grate the mozzarella and preheat the oven to 180°C (top/bottom heat). After 10 minutes, dab the salt off the eggplant slices with a paper towel and brush the tops of the eggplants with a little oil. Pre-cook the eggplant slices in the oven for 15 minutes. Pour 1/3 of the tomato sauce into a small ovenproof dish, followed by 1 layer of eggplant, 2 handfuls of mozzarella, and 2 handfuls of Parmesan. Then pour another 1/3 of the tomato sauce on top, followed by 1 layer of eggplant, the remaining tomato sauce, 2 handfuls of mozzarella, and 2 handfuls of Parmesan. Bake the casserole in the oven for 25 minutes and serve while still warm. Note: Since my ovenproof dish is very small, I only needed 6 slices in total and simply left out the outer slices. I served it with toast.