Ingredients
- 2 eggplants
- 5 tomatoes
- 2 onions
- 2 cloves of garlic
- 1/2 bunch of basil + a few leaves
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A few sprigs of rosemary
- 1 sprig of thyme
- 1 ball of mozzarella
- 150 g of parmesan
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Olive oil
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Salt and pepper
Preparation
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Preheat the oven to 220°C.
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Cut the eggplants in half lengthwise, and place them in a baking dish. Drizzle them with olive oil, salt and pepper.
Bake for 14 minutes. -
Cut the tomatoes in half, core them and cut them into small cubes.
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Finely chop the onions and garlic, then the basil, rosemary and thyme. Brown the onion and garlic in a pan with a drizzle of oil. Add the tomatoes and herbs. Leave to simmer for 20 minutes, stirring occasionally.
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Cover the cooked eggplants with tomato sauce. Add pieces of mozzarella and continue cooking until the cheese has browned.
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Serve with a little freshly grated parmesan and a few basil leaves.
