Preparation time: 15 minutes
Cooking time: 30 minutes
Cooking time: 30 minutes
Ingredients:
2 large eggplant
1 cup mushroom
1 Small onions
1 tablespoon fresh thyme(optional)
1 garlic clove minced
1 large spoon of rosemary minced
3 tablespoons olive oil
2 cups fresh tomato juice
2 tablespoons tomato sauce
Pinch of black pepper
1 teaspoon oregano
1 teaspoon paprika (optional)
Salt, to taste
1 cup mozzarella cheese
3 tbsp parmesan cheese
Preparation:
- Cut the eggplant into thin slices.
- Place the eggplant slices in an oven tray and paint with olive oil, bake in a preheated oven 180° C for 20-30 minutes.
- Cut the mushrooms and onions into medium cubes.
- Finely chopped the garlic, thyme and rosemary- In a large saucepan on a high fire, add 3 tablespoons of oil, then add onion, garlic, mushrooms, thyme and rosemary, stir until the vegetables are wither. Add tomato juice, tomato paste, finally, season with oregano, paprika, black pepper and salt until the sauce is firm.
- Finely chopped the garlic, thyme and rosemary- In a large saucepan on a high fire, add 3 tablespoons of oil, then add onion, garlic, mushrooms, thyme and rosemary, stir until the vegetables are wither. Add tomato juice, tomato paste, finally, season with oregano, paprika, black pepper and salt until the sauce is firm.
- In a casserole, first place sauce layer, second an eggplant layer and third a layer of cheese. Repeat the layers. Finally, end with a generous layer of mozzarella and parmesan cheese.
- Bake in a preheated oven 200°C for 25 mins or until golden.
Serve with bread.
Watch video recipe here:
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