Eggplant in tomato sauce sprinkled with mozzarella

I looooooooveee the new recipe I discovered! It’s a must! Oriental kitchen inspired 🔥🇲🇦



2 large eggplants, cut into 2cm-thick rounds
600g store-bought Napolitana pasta sauce
2-3 vine-ripened tomatoes
2 tablespoons torn basil leaves
1/3 cup (25g) grated parmesan or vegetarian hard cheese
3/4 cup (35g) grated low-fat mozzarella
2 tablespoons roughly chopped flat-leaf parsleyProcessed with VSCO with kk2 preset
olive oil spray

Step 1
Preheat oven to 190°C. Place eggplant rounds on paper towel. Sprinkle with salt and stand for 5 minutes. Rinse and pat dry with paper towel.
Step 2
Spray a non-stick frying pan with oil spray. Cook eggplant in batches over medium-high heat for 2 minutes on each side. Remove, set aside and continue cooking remaining eggplant.
Step 3
Spread pasta sauce over a large baking dish lined with baking paper. Lay eggplant over sauce. Top each round of eggplant with a couple of slices of tomato and some torn basil. Sprinkle with combined cheeses.
Step 4
Bake for 20 minutes or until cheese is golden and eggplant is soft. Sprinkle with parsley and serve with crusty bread.

Recipe from: GoodFood


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